Glazed Lemon Blueberry Scones
Angela (Grammy) Derby
2 cunbleached white flour
2 tspbaking powder
3 Tbspgranulated sugar
1/2 c(1 stick) cold butter (cut into small pieces)
1 cfresh blueberries
·zest of 1 lemon, grated fine
1 cheavy cream (plus more for the top of scones)
1/4-1/2 tspvanilla extract (just a dash)
Glazefor topping scones after baking
1 cconfectioners' sugar
3-5 Tbsplemon juice (add 1 tbsp. at a time)
How to Make Glazed Lemon Blueberry Scones
- Heat oven to 400'F.
- First, sift the dry ingredients together in a large bowl.
Using 2 forks or your fingers, cut in the butter to coat the pieces with the flour. (I did this by hand). The mixture should end up looking like coarse crumbs.
- Make a well in the center and pour in the heavy cream & lemon zest. Fold everything together until just mixed; do not over work the dough or the scones will be tough. Gently, fold the blueberries into the dough, taking care not to mash them.
- Press the dough onto a lightly floured surface and form into a rectangle. (Don't use a rolling pin, it will smash the berries.) Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape. Makes 8.
- Mix together a small amount of heavy cream and a dash of vanilla. Brush the tops of the scones and sprinkle with a little sugar.
- Place scones on an ungreased baking sheet and bake at 400'F until golden brown and the blueberries have burst, about 15-20 minutes. Let cool a bit before you apply the glaze.
- Lemon Glaze:
Mix the confectioner's sugar and lemon juice (1 Tbsp. at a time) until the desired consistency. Whisk the glaze until all lumps are out, and drizzle over cooled scones.
You'll never buy scones again!