|
Sunday, 09 August 2009 03:38 |
Ingredients:
Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup heavy cream, plus more for brushing the scones
- 1 cup fresh blueberries
Lemon Glaze:
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 lemon, zest finely grated
- 1 tablespoon unsalted butter
Instructions:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients
- Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate, do not overwork the dough.
- Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
- Press the dough out on a lightly floured surface into a wheel 8 by 1 1/4 inches. Cut the wheel in 8 triangular pieces
- Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter.
- Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
- Let it set a minute before serving.
|
