CHARLOTTE, N.C. (QC Life) - Summertime is in full effect, which means it’s the perfect time for a sweet treat.
Haley Woodard, owner of Wheatberry Bakeshop, joined the show to make some blueberry lavender scones.
While she was with us, she was kind enough to share her recipe, which can be found below.
Ingredients:
- All purpose flour: 2 cups / 240g
- Sugar: ⅓ cup / 60g
- Baking powder: 2 tsp
- Salt: ½ tsp
- Butter (vegan or regular): ½ cup / 113g
- Milk (can use dairy free): ¾ cup
- Apple cider vinegar: 2 tsp
- Blueberries: 1 cup
- Lavender buds: 1 tsp
- Powdered Sugar: 1 cup
Directions:
- Shred butter using a cheese grater and place in the freezer. Combine milk and vinegar and place in the fridge.
- Combine flour, sugar, baking powder and salt in a bowl (or stand mixer). Add frozen butter and mix until the flour is crumbly and resembles sand.
- Fold in lavender buds and blueberries.
- Add milk mixture a little at a time until the dough is shaggy and comes together.
- Complete a few folds to add layers to your scone.
- Shape into a disk. At this point you can store the disk in the fridge overnight and bake in the morning or bake right away.
- Cut six to eight scones out of the disk and place on a tray lined with parchment.
- Bake at 350F for 20-25 min until golden brown and baked through.
- While cooling make a glaze out of the powdered sugar. You can use a little bit of blueberry jam to create a natural dye. Glaze the scones after they cool and enjoy.
Related: Making mojitos with El Puro
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