Blueberry Scones with Lemon Glaze

By KeyIngredient

Ingredients

• Scones:
• 2 c. flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. sugar
• 5 Tbsp. unsalted butter, cold, cut in chunks
• 1 c. heavy cream, plus more for brushing the scones
• 1 c. fresh blueberries
• Lemon Glaze:
• 1/2 c. lemon juice
• 2 c. powdered sugar, sifted
• 1 lemon, zest finely grated
• 1 Tbsp. unsalted butter

Preparation

Step 1

Heat oven to 400.

Sift together the flour, baking powder, salt and sugar. Using 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 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 rectangle about 12x3x1 1/4". Cut the rectangle in half then cut the pieces in half again, giving you 4 3" squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15-20 min until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Glaze:
Mix the lemon juice and powdered sugar together in 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.