所以要take day off
fluffy cranberries lemon scones
依個receipt係睇food network ~ Dinner at Tiffani學
奶加咗lemon juice, 變做buttermilk
2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool.
Tiffani serves these scones with Honey Butter and Blackberry Jam.
Recipe courtesy of Tiffani Thiessen
Read more at: http://www.foodnetwork.com/recipes/blueberry-lemon-scones.html?oc=linkback