{"id":1914,"date":"2012-06-21T16:09:34","date_gmt":"2012-06-21T21:09:34","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1914"},"modified":"2012-06-21T16:09:34","modified_gmt":"2012-06-21T21:09:34","slug":"bluberry-scones-with-lemon-glazed","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1914","title":{"rendered":"Bluberry Scones with Lemon Glazed"},"content":{"rendered":"

This recipe is adapted from Tyler Florence cook book . I don’t quite remember which book this was , because i collect them all .. I remember one thing though that when we moved back to Indiana back in 2008 , this was one of the first dessert i made in that kitchen . I don’t quite remember whether it’s yummy or not , but i wonder why i don’t make them that often ? I only made it once , that was the only time i did it . I think because blueberry does come in handy and if they’re not in season they’re not going to be sweet .<\/p>\n

So , few days ago i made blueberry loaf , and i bought a pint of the blueberries . Ended up only using 1 cup of it , and have some leftovers . Then i thought about scones .. so here it is .. blueberry scones with lemon glazed .<\/p>\n

You need : <\/strong><\/p>\n

2 cup of all purpose<\/p>\n

1 tbsp. of baking powder<\/p>\n

2 tbsp. of sugar<\/p>\n

1\/2 tsp. of salt<\/p>\n

5 tbsp. of cold unsalted butter , diced<\/p>\n

1 cup of blueberries<\/p>\n

1 cup of heavy cream<\/p>\n

1. In a food processor mix together flour , sugar , salt and baking powder . Add cubed butter , pulse until it becomes coarsed crumbs . Then remove and place in a large bowl .<\/p>\n

2. Add in the blueberries , and then using your hands , mix it , carefully , don’t bleed the blueberries . Then make a well in the center and pour heavy cream . Mix again with your hands until it holds together . Then roll it on the floured surface to become a log , then flatten it out , 12×4 , and cut into 8 triangles .<\/p>\n

3. Place in a parchment paper , and bake at 400 F for about 20 minutes .<\/p>\n

For the lemon glazed :<\/p>\n

1\/2 cup of lemon juice , freshly squeezed<\/p>\n

1 tbsp. of melted butter<\/p>\n

1.5 cup of powdered sugar<\/p>\n

Mix this together , and becomesapply the glazed when the scones are cool enough .<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe is adapted from Tyler Florence cook book . I don’t quite remember which book this was , because i collect them all .. I remember one thing though that when we moved back to Indiana back in 2008 , this was one of the first dessert i made in that kitchen . I don’t quite remember whether it’s yummy or not , but i wonder why i don’t make them that often ? I only made it once , that was the only time i did it . I think because blueberry does come in handy and if they’re not in season they’re not going to be sweet . So , few days ago i made blueberry loaf , and i bought a pint of the blueberries . Ended up only using 1 cup of it , and have some leftovers . Then i thought about scones .. so here it is .. blueberry scones with lemon glazed . You need : 2 cup of all purpose 1 tbsp. of baking powder 2 tbsp. of sugar 1\/2 tsp. of salt 5 tbsp. of cold unsalted butter , diced 1 cup of blueberries 1 cup of heavy cream 1. In a food processor mix together flour , sugar , salt and baking powder . Add cubed butter , pulse until it becomes coarsed crumbs . Then remove and place in a large bowl . 2. Add in the blueberries , and then using your hands , mix it , carefully , don’t bleed the blueberries . Then make a well in the center and pour heavy cream . Mix again with your hands until it holds together . Then roll it on the floured surface to become a log , then flatten it out , 12×4 , and cut into 8 triangles . 3. Place in a parchment paper , and bake at 400 F for about 20 minutes . For the lemon glazed : 1\/2 cup of lemon juice , freshly squeezed 1 tbsp. of melted butter 1.5 cup of powdered sugar Mix this together , and becomesapply the glazed when the scones are cool enough .<\/p>\n","protected":false},"author":16,"featured_media":1915,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-1914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1914"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1914\/revisions"}],"predecessor-version":[{"id":1917,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1914\/revisions\/1917"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1915"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}