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    • #276179

      Makes: 16 servings, 1 wedge each

      3 cups flour
      1/2 cup plus
      2 Tbsp. sugar, divided
      1 Tbsp. CALUMET Baking Powder
      1/2 tsp. salt
      3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces
      3/4 cup plus 2 Tbsp. milk, divided
      1 egg, lightly beaten
      1 Tbsp. grated lemon zest
      1 cup blueberries
      1 pkg. (6 squares) BAKER’S White Chocolate, chopped

      PREHEAT oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks.

      DIVIDE dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar.

      BAKE 25 min. or until golden brown. Serve warm or at room temperature.

      Easy Cleanup: Line baking sheet with parchment paper before topping with the dough wedges.

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