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Blueberry Scones with Lemon Glaze




Source of Recipe


Internet


List of Ingredients




Makes 8 scones

2 cups all-purpose flour, plus a little more for dusting blueberries, divided
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons unsalted butter, cut into chunks
1 cup heavy cream
1 cup fresh blueberries
For the glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
Grated zest of 1 lemon
1 tablespoon unsalted butter


Recipe



Preheat oven to 400 degrees. Sift together 2 cups flour, baking powder, salt and sugar. Cut in butter, using pastry cutter or 2 forks, cutting until the mixture resembles coarse crumbs. Make a well in the center and pour in heavy cream. Fold or stir gently, just until mixture is incorporated; do not overwork dough. Toss blueberries in a little flour, then fold them into the batter, taking care not to mash or bruise them.

Gently press dough on a lightly floured surface into a rectangle, about 12-by-3-by-1 61/27 inches. Cut in half, then cut the 2 pieces in half again so that you have four, 3-inch squares. Cut squares in half on a diagonal. Place the triangles on an ungreased baking sheet. Bake 15 to 20 minutes or until lightly brown. Let cool before applying glaze.

For the glaze, mix together lemon juice and confectioners’ sugar in a microwave-safe bowl. Stir until sugar dissolves. Add zest and butter. Microwave on high (100 percent) power 30 seconds. Whisk until smooth and drizzle over tops of scones. Let sit a minute before serving.