Guest Blogger: What’s Gaby Cooking
Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.
I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between. As much as I try, I can’t eat avocados all the time! Which leaves rooms for amazing treats like these Blueberry Scones!
I’m basically counting down the days until spring. It can’t come soon enough. I need some spring produce, spring colors and spring clothing in my life stat! One of my favorite parts about this upcoming season is throwing together a little brunch with friends and family and sitting outside to enjoy the weather! I’ll whip up a batch of these Blueberry Scones, douse them with a spoonful of Meyer Lemon Glaze and cheers my friends with a glass of bubbles.
There really isn’t a better way to spend a morning!
You can find this recipe in the April issue of Better Homes and Gardens, but it’s just so good I wanted to share it with you here on the BHG blog!
Blueberry Scones with Meyer Lemon Glaze
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, grated
1 cup fresh blueberries
1 Meyer lemon, zest finely grated
1 1/4 cups heavy cream, plus more for brushing the scones
1/4 cup freshly squeezed Meyer lemon juice
1 cups confectioners’ sugar, sifted
1/2 tablespoon unsalted butter, melted
Preheat the oven to 400 degrees F.
Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let cool