July 4th, 1776 is the date the Second Continental Congress adopted The United States' Declaration of Independence effectively ending British rule. Now we celebrate our independence each year on July 4th with fireworks, picnics, parades and backyard barbecues across our nation. Join these 11 bloggers as we celebrate and share some patriotic themed recipes! Thanks to Ellen of Family Around the Table for organizing this.
- Apple Slab Pie by Palatable Pastime
- Berry Phyllo Cups with Lemon Cheesecake Cream by Caroline’s Cooking
- Best Fruit Kabobs by Feeding Big
- Patriotic Cupcakes by Family Around The Table
- Red Velvet Dulce de Leche Poke Cake by Frugal Pantry
- Red, White and Blue Berry Macaron by A Kitchen Hoor’s Adventures
- Red, White and Blue Bundt by A Day In The Life On The Farm
- Red, White & Blue Chocolate Covered Strawberries by Hezzi-D’s Books and Cooks
- Red, White & Blue Nachos by Amy’s Cooking Adventures
- Red, White and Blue Scones by Culinary Adventures with Camilla
- Red, White and Blue Sangria by Simple and Savory
Red, White, and Blue Scones
Ingredients
Scones
- 2 ½ C gluten-free flour blend
- ½ C organic granulated sugar
- ½ t baking soda
- 1 t baking powder
- 8 T cold butter, cut into small pieces
- 2/3 C heavy organic cream
- 1 egg
- 1 C fresh blueberries
- 4 fresh strawberries, thinly sliced
- 1 T cream
Glaze
- 1 C powdered sugar
- 2 T heavy organic cream
Scones
In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the cream, egg, and blueberries, using a spatula to form a ball.
In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the cream, egg, and blueberries, using a spatula to form a ball.
Gently slice each scone through the center with a floured knife. Put a few slices of strawberry in the center.
Replace the top on the scone and lightly pinch the sides closed. Place it on a parchment-lined baking sheet. Drizzle a tablespoon of cream on the tops of the scones. Preheat the oven to 400 degrees.
Bake at 400 degrees for 18 to 20 minutes. The scone will be nicely raised and slightly golden.
Remove the scones from the oven and set them on a wire rack to cool slightly while you make the glaze.
Glaze
Remove the scones from the oven and set them on a wire rack to cool slightly while you make the glaze.
Glaze
In a small bowl whisk together powdered sugar and cream until you have a smooth glaze. Pour 1 teaspoon of glaze over the top of each scone. Let set up and serve warm.
How fun to make a red, white and blue scone. It's a great idea!
ReplyDeleteLove these, Cam.....great idea.
ReplyDelete