Lemon Blueberry Scones - You Suck at Cooking (episode 78)

author You Suck At Cooking   1 weekly ago
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Coconut Macaroons - You Suck at Cooking (episode 76)

My friend said I should have just called them Macaroons, not Coconut Macaroons, since all macaroons are made of coconut. I think she has a lot of growing up to do. Subscribe: http://bit.ly/1HuynlY https://twitter.com/yousuckatcookin Snapchat: @yousuckatcookin http://instagram.com/yousuckatcooking http://facebook.com/yousuckatcooking Recipe: Equal weight of shredded coconut and condensed milk. I used one bag and 2/3 of a small can. I used unsweetened coconut. You can use whatever you want. If you use the grass version, add extra condensed milk. I used semi-sweet baking chocolate for the chocolate. You can use whatever you want. You can use a friggin Snickers™ for all I care. That would probably be awesome. If you make the chocolate and coconuts ones, you don't need to bake them. Just wangjangle and shape.

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I accidentally cut out the SALT clip. Add a dash of salt to those dry ingredients.
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How to make these scones:

2 cups of all purpose flour
3 tablespoons of sugar (if you want them sweeter add more...amazing how that works)
1 tablespoon of baking powder
A PINCH OF SALT! I accidentally cut it out of the video DAMMIT.
1 gallon of baking soda to keep you cool
Wangjangle those ingredients together
Chop up most of a stick of butter into little bits
Mix them in and go chunk hunting
Add in 1.5 cups of blueberries and some exterior lemon skin scrapings (I like a tablespoon ish)
Make a little volcano cavity chamber impression
Pour in one cup of cream...if you want your scones to be more cakey use half a cup of cream and 2 eggs. They'll also be more yellow.
Barely mix the dough, don't overwerk it
Put the dough on a floured surface and form it into some kind of rectangular shape
Cut it in half. Then in half. Then in half. Then in half.
Separate the pieces on a parchment papered pan. They are going to expand, just like the universe. Checkmate atheists.
Bake them for around 20-24 minutes on 4 hundo.

They're so good when they're still warm omg, with even more butter on them, OMFG SERIOUSLY.

Also I want to try to Scottish British UK scones with clotted cream. Because even though the term "clotted cream" is the most unappetizing two words ever written, it looks incredible.

Or use one of these which is where I started:

https://www.yellowblissroad.com/lemon-blueberry-scones/

https://www.marthastewart.com/317388/blueberry-scones

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