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Ingredients
- Lemon Glaze:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut into chunks
- 1 cup heavy cream, plus more for brushing the scones
- 1 cup fresh blueberries
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 lemon, zest finely grated
- 1 tablespoon unsalted butter
Details
Servings 8
Preparation
Step 1
Preheat the oven to 400°.
Sift together the dry ingredients; the flour, baking powder, salt and sugar. Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Making 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 onto a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in half then cut the pieces in half again, giving you four (3") squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an un-greased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes or until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler by it's even simpler to zap it in the microwave. 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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