Dessert Recipe
Chocolate Chip Scones and Blueberry Pound Cake with Limoncello Glaze
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Ingredients
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Chocolate Chip Scones
Blueberry Pound Cake
Limoncello Glaze
Method
Chocolate Chip Scones
- 1
Prepare the Dough
Preheat the oven to 400°F (200°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in chocolate chips.
- 2
Bake the Scones
Add the heavy cream and vanilla extract to the dry ingredients, mixing until just combined. Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thick and cut into triangles. Place on a baking sheet and bake for 15-20 minutes until golden.
Blueberry Pound Cake
- 3
Prepare the Batter
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract.
- 4
Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in blueberries.
- 5
Bake the Cake
Pour the batter into a greased loaf pan and bake for 60-70 minutes or until a toothpick comes out clean. Let cool before glazing.
Limoncello Glaze
- 6
Make the Glaze
In a small bowl, whisk together powdered sugar, limoncello, and lemon juice until smooth. Drizzle over cooled pound cake.