Blueberry Scones With Lemon Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Had blueberries I needed to use up and found this recipe by Tyler Florence. Ingredients:
2 cups all-purpose flour |
1 tbls. baking powder |
1/2 tsp. salt |
2 tbls. sugar |
5 tbls. unsalted butter, cold, cut in chunks |
1 cup heavy cream, plus more for brushing the scones |
1 cup fresh blueberries |
1/2 cup freshly squeezed lemon juice |
2 cups powdered sugar, sifted |
1 lemon, zest finely grated |
1 tablespoon unsalted butter |
Directions:
1. Preheat oven to 400
2. Sift together flour, baking powder, salt, and sugar
3. With a pastry blender, cut in butter until dough looks like coarse crumbs Make a well in the center and pour in the heavy cream (His recipe calls for 1 cup heavy cream but in order to get the dough to come together, I had to use almost another 1/4 cup.)
4. Fold everything together just to incorporate
5. Fold blueberries into batter being careful not to mash blueberries
6. Press dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches
7. Cut rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares
8. Cut squares in 1/2 on a diagonal to give you the classic triangle shape Place scones on parchment lined cookie sheet
9. Brush tops with a little heavy cream
10. Bake 15 to 20 minutes until golden brown
11. Let cool.
12. Add lemon juice and sugar to microwave-safe bowl
13. Stir until sugar dissolves
14. Add lemon zest and butter
15. Nuke for 30 seconds on high
16. Whisk glaze to smooth out any lumps, then drizzle the glaze over top of scones.
17. Let glaze set
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