even though the weather in Vegas still says summer, my brain (and taste buds) are fully ready to jump into fall. i can't wait for long sleeves, warm cable knit knee highs, blankets, soup, and all the holiday fun getting ready to happen again.
i have a whole list of fall cooking & baking ideas that are meant for making chilly days cozy and am looking forward to sharing them!
since breakfast is the first and my most favorite meal of the day it's great place to start off my fall foods.
let's prepare to get sconed and grab our ingredients!
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
5 tablespoons unsalted butter, cold + cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1. with 2 knives or a pastry blender cut the butter into the dry ingredients to coat the pieces with flour. the mixture should look like coarse crumbs.
2. fold the blueberries into the batter. take care not the mash the blueberries to avoid color bleed into the dough.
3. make a well in the center and pour in the heavy cream. fold everything together just to incorporate.
preheat oven to 375. press dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. place scones on an un greased cookie sheet or a baking stone and brush the top with a little heavy cream. bake for 15 - 20 minutes until beautifully browned.
while the scones bake away you can get your lemon glaze ready
1/2 cup freshly squeezed lemon juice
2 cups powder sugar, sifted
1 tablespoon unsalted butter
1 lemon zest finely grated
1-2 tablespoons of water
the easiest way to do this is in a large microwave proof bowl, whisk powder sugar + lemon juice then heat until dissolved. whisk in the butter + lemon zest and re heat for 30 seconds in the microwave. use a little extra water if your glaze feels too thick.
when the scones have comepletly cooled cut into triangle pieces. finish by drizzling the lemon glaze over the tops.. be as generous as you'd like!
here's wishing you spend many fall mornings getting sconed with some coffee!
*this recipe was adapted from Tyler Florence*