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Blueberry Scones with Lemon Glaze

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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.

 

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