Scones That Would Make Jane Austin Smile

One of the things that have always stuck with me is when I heard an older woman, Doreen, talk about the value of being a gracious hostess. Doreen had talked about placing value of making people feel welcome and being a hostess, not a “ghost”ess.

She encouraged the young moms to think ahead, so we don’t become frazzled when everyone arrives at the point where we are just floating in and out instead of being fully present to enjoy our guests. This recipe is great for making ahead and warming up.

This is what our friends at Be Book Bound had to say about this delightful recipe.

” A good friend of my mother’s had stopped by to share these little darlings, and I was there to intercept most of them. I now realize that Terri must have been hiding a pair of wings and a sparkly wand in her purse because she is undoubtedly the true “Scone Fairy.”

Ingredients :

• 2 cups Gold Medal flour
• 2 teaspoon baking powder
• ½ teaspoon Morton salt
• ½ teaspoon baking soda
• 4 tablespoon sugar
• ½ cup Kerrygold butter – cold
• ¾ cup buttermilk
• 1 egg
• ¾ cup fresh or frozen blueberries
• grated zest from lemon

Streusel Topping:

• ¼ cup Quacker oats
• ¼ cup brown sugar
• 1 tablespoon Kerrygold butter, melted
• 1 tablespoon flour
• Lemon Glaze:
• ½ C freshly squeezed lemon juice
• 2 C confectioner’s sugar
• 1 tablespoon Kerrygold butter, melted

Instructions:

1. Preheat oven to 400 F.
2. Sift the dry ingredients together.
3. Cut in cold butter until the butter is the size of peas. Add lemon zest.
4. Pour the mixture into a large bowl, add the blueberries and toss with the flour.
5. Mix the buttermilk and egg and add to the dry ingredients.
   Fold mixture together gently, being careful not to break the berries.
6. Press dough into a large circle on a floured surface.
7. Cut out dough with a biscuit cutter. Sprinkle streusel on top of scones and place on parchment paper covered cookie sheet.
8. Bake scones for 18 -20 min.
9. Mix the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze.
10. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.

Quick Tip: If you don’t have buttermilk on hand you can make your own! Mix 1 cup milk with 1 Tbs. lemon juice, stir and let set for 5 -10 minutes.

Thanks again ladies from Be Book Bound.