Blueberry & Rosemary Scones

PREP TIME: 1 HOUR 30 MINUTES

COOK TIME: 24 MINUTES

RESTING TIME: 15 MINUTES

TOTAL TIME: 2 HOURS 9 MINUTES

SERVING: 36 small scones

INGREDIENTS:

2 cups flour

1/2 cup white sugar

dash salt

1 teaspoon baking powder

6 tablespoons cold butter - chopped

1 cup heavy cream - cold

Handful fresh rosemary leaves

1 cup frozen blueberries (do NOT thaw)

Lemon Drizzle Icing:

1 tablespoon lemon zest

1 whole fresh lemon squeezed

2 tablespoons water

Instructions:

1. In a large bowl (Kitchen Aid mixer) mix all ingredients except cream, rosemary & blueberries.

2. Add cream very slowly to dry mixture.

3. Remove dough from mixer. Knead in frozen blueberries & chopped rosemary.

4. On your kitchen counter flour the table.

5. Roll flat, using the rolling pin. Use flour dust while rolling to alleviate sticking to rolling pin.

6. Cut into triangle sections or use cookie cutters.

7. Using parchment paper, cook at 375* for 24 minutes or until bottom of the scones are lightly brown.

Notes:

-Instead of blueberries, try miniature chocolate chips.

-Using your index finger or thumb, gently make an indentation in the center of each pastry. Spoon a 1/2 teaspoon of preserves into each indentation after they bake.

-For icing, mix icing ingredients and drizzle over triangle scones. Let dry for an hour.

-Scones can be stored in fridge for two weeks or frozen up to 1 month. To freeze, wrap in wax paper and store in a freezer bag.