Coffee Cakes, Scones and Cereals
- 2 cups flour
- ¼ cup sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- 1 stick of frozen unsalted butter
- 1 cup fresh and then frozen blueberries
- ¾ cup heavy whipping cream
- 1 egg
- 1 Tbsp. vanilla extract
- 1 Tbsp. Lemon juice
- ¼ cup cream cheese
- 2 cups Confectioners’ sugar
Hint: Have the butter cream and egg as cold as possible.
Preheat oven to 400 degrees. Use a cheese grater to shred the stick of butter onto a plate and put back in the freezer. In a measuring cup with a pour spout, add one egg. Then bring up to ¾ cup with Heavy whipping cream and add 1Tbsp. vanilla as well. Measure dry ingredients into bowl. Mix with fork. Add shredded butter and cut in using a pastry blender until mixture resembles small peas. (If using a food processor pulse to blend.) Whisk wet ingredients and spoon together into the dry ingredients. Add the frozen blueberries. Turn dough out on a floured surface. Gently knead together into a ball. *DO NOT OVER KNEAD*. Cut into 4 even pieces, then cut those into 4. Place between paper in the freezer or bake for 15-20 minutes.
ICING: Beat cream cheese with lemon juice and add confectioners’ sugar until thick enough. Drizzle on top when the scones are cool.