Snowy Day Scones

Snowy Day Scones

Makes 8 scones

Adapted from Food Network- Sandra Lee

OBJ: TCW be able to deliciously occupy her time while snow continues to mount outside her window

Ingredients:

3 C pancake mix with blueberries ( I used Krusteaz brand), or plain Bisquick should work

¼ C ugar

2 eggs

1 4 ounce unsweetened apple sauce cup or ½ C

2 TBS vegetable oil

1 tsp vanilla extract

¼ whole milk

1 C fresh blueberries (frozen would work too)

¼ all purpose flour, for helping to flattened dough

Glaze: adapted from Food Network- Tyler Florence

¼  C fresh lemon juice

1 C sifted confectioners’ sugar

2 tsp lemon zest

½ TBS unsalted butter

Procedures:

1.      Preheat oven to 400 degrees, use parchment paper to line  2 baking sheets

2.      In a large bowl, whisk together the pancake mix and sugar

3.      To that, add the applesauce and vegetable oil. Use a fork or pastry cutter to mix until small crumbs form

4.      In a separate, smaller bowl, beat the eggs, milk, and vanilla extract

5.      Add the wet ingredients to the dry ingredients and mix to incorporate into dough, do not over mix. If too wet, add spoonfuls of pancake mix to thicken it up

6.      Add blueberries and fold in

7.      Place dough on a heavily floured surface and use your hand to flatten it to about ¾ inch thick, it should be about a 12 inch by 6 inch rectangle (or something around that)

8.      Cut one slice down the middle lengthwise, then cut diagonals so that you are left with triangles

9.      Use a spatula to pick up scones (they might still be sticky) and place on prepared baking sheet

10.  Bake for about 20 minutes, rotating the sheets halfway through baking time. They should be golden brown when taken out

11.  Let a cool on a wire rack a bit before glazing

12.  For glaze, place lemon juice and sifted confectioners’ sugar in a microwave safe bowl and mix together

13.  Add zest and butter and microwave for about 30 seconds, then whisk until smooth

14.  Drizzle over scones and enjoy!