This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.
If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.
As a result of which, your entry will repay your efforts. Take your sales; simply put, they will rise. Likewise your credibility. There’s every chance your competitors will wish they’d placed this entry, not you. While your customers will have probably forgotten that your competitors even exist. Which brings us, by a somewhat circuitous route, to another small point, but one which we feel should be raised.
2 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into small pieces
3/4 cup cold half & half
1 teaspoon pure vanilla extract
4 ounces fresh blueberries
- Buttermilk Glaze
1 1/2 cups powdered sugar
2-3 tablespoons buttermilk
1/2 teaspoon pure vanilla extract
- Line a baking sheet with parchment paper.
- To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
- Add in the cold butter, and using a fork, a pastry cutter or knives (I actually use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
- Drizzle in the cold half & half, along with the vanilla, and add in the blueberries; using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
- Turn the dough out onto a lightly floured work surface (it may be slightly sticky and crumbly), gather it up, and pat into disc about 1/2 – 3/4 ” thick; cut into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.
- Preheat the oven to 425.
- Prepare the buttermilk glaze by whisking together all of the ingredients in a bowl until smooth, thick, and creamy; set aside.
- Brush the tops of the scones with the remaining 1-2 tablespoons of half & half, then bake them for 18 minutes, or until golden-brown; allow them to cool slightly, then drizzle with the glaze, and allow that to set for a few minutes.