Tuesday, May 08, 2012
Blueberry Scones with Lemon Glaze
These delicious scones have been a long-time favorite of ours. With a light and crumbly texture, these babies melt in your mouth! They are easy to make, and anything made with heavy cream and butter is always at the top of my food list!
Give them a try and tell me what you think!
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons butter, cold, cut into chunks
1 cup heavy cream, plus more for brushing scones
1 cup fresh blueberries (I use frozen, thawed and drained well)
1/2 cup freshly squeezed lemon juice
2 cups confectioners sugar
1 lemon, zested
1 tablespoon butter
*I actually half this glaze and feel it's more than enough. Even halved, I still use 1 tablespoon of butter.
Preheat oven to 400 degrees F.
Mix dry ingredients: flour, baking powder, salt, and sugar. Using a pastry cutter, cut in the butter until you get a coarse crumb mixture. Lightly toss in blueberries to coat with flour. Take care not to mash or bruise the blueberries or they will bleed into the dough. Make a well in center of mixture and pour in heavy cream. Ohhhh yeahhh! Gingerly, fold everything together just to incorporate. Do not overwork the dough.
Press the dough out onto a lightly floured surface. Carefully, shape into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in half, then cut the pieces in half again, giving you four (3-inch) squares. Cut the squares in half on the diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15-20 minutes until beautiful and brown. In my oven (on lower rack), 17 minutes is perfect.
To make the glaze, mix the lemon juice and powdered sugar in a microwave-safe bowl. Stir until sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk glaze to smooth out any lumps. Drizzle glaze over top of scones. Enjoy the yummy goodness!
*If you don't have a microwave, you can use a double boiler.
What are your favorite types/flavors of scones? If you have a favorite recipe, please link in the comments!
Recipe and Photo Credit