- Lucia Borzillo
Cinnamon Cookies and Blueberry Scones
I am determined to not purchase new ingredients until I have gone through or made a substantial dent in my baking pantry. Okay, it's not a pantry. More of a cabinet. But it is still kind of full.
Last night I baked Blueberry Scones with Lemon Glaze. Have you seen the price of Blueberries in the past couple of weeks? I can not pass them up at that price! I prefer scones to muffins so that is why we have them so often. I made this recipe before but this time I did not have the yogurt. I substituted buttermilk. And I made the buttermilk using milk and lemon. They came out quite delicious. Not too sweet. We do not like super sweet things for breakfast. At least I don't so I assume Chris does not either... perhaps I should ask him.
Ingredients- 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup fresh blueberries 1 cup buttermilk ( 1 cup milk with 1 tsp lemon juice) Lemon Glaze: 2 tbsp cup freshly squeezed lemon juice 1/2 cup confectioners' sugar, sifted 1 lemon, zest finely grated
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the buttermilk. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut in whatever shape you prefer, I like the square or rectangle, but that's just me.
Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice with the confectioners' until dissolved. Whisk in the lemon zest. Then
drizzle the glaze over the top of the scones. Let it set a minute before serving.
The Cinnamon Cookie.
This is a Martha Stewart Recipe. If there is one thing I can be sure of it is that any cookie recipe of hers will be delici
ous. Crisp and a perfect amount of cinnamon and vanilla.
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons packed light-brown sugar
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with a paddle attachment, beat butter with both sugars on medium speed until light and fluffy,
2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture.
Beat until combined.
Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.
Bake, rotating sheets halfway through until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days (like they would last that long!)