Make Spring Blueberry & Lemon Scones with a Vanilla Drizzle with Chef Rob!
April 21 @ 4:30 pm
Cook and bake along with Chef Rob Scott, a Chef and Baker from Long Island. Rob has been a head chef For over 20 years and was also a private chef. He has done cooking classes with Valerie Bertinnelli and Giada. We hope you will join in and learn from our new chef at our Library.
Program appropriate for Kindergarten and up.
Today, Chef Rob will be making Spring Blueberry & Lemon Scones with a Vanilla Drizzle! Watch as Rob creates these yummy treats and make them along with him! You will have a ball !
Please click here to register and a link will be sent to you shortly.
Below are the ingredients:
SPRING BLUEBERRY & LEMON SCONES WITH A VANILLA DRIZZLE!
By: Simply Creative Chef Rob Scott
Ingredients: Yields 4 servings
2 cups all-purpose flour, plus more for hands and work surface
6 tablespoons granulated sugar
1 tablespoon fresh lemon zest, about 1 lemon
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup heavy cream plus 2 tablespoons for brushing
1 large egg
1 ½ teaspoons pure vanilla extract
1 heaping cup fresh or frozen blueberries (do not thaw)
Coarse sugar for topping
½ cup confectioners’ sugar
1 ½ tablespoon fresh lemon juice (about 1 medium lemon)
- Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl
- Grate the frozen butter using a box grater, add it to the flour mixture and combine with a pastry cutter, two forks or your fingers until the mixture comes together in pea-sized crumbs
- Place in the refrigerator or freezer as you mix the wet ingredients together
- Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl
- Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened
- Pour onto the counter and, with floured hands, work dough into a ball as best you can
- Dough will be stick but if it’s too sticky, add a little more flour
- If it seems too dry, add 1-2 more tablespoons heavy cream
- Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into eight wedges
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar (you can do this before or after refrigerating in the next step)
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes
- Meanwhile, preheat oven to 400 degrees F
- Prepare a large baking sheet with parchment paper or silicone baking mat
- After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top
- Remove from the oven and cool for a few minutes before topping with lemon icing
- For the icing: whisk the icing ingredients together and drizzle over the warm scones
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days