Blueberry Scones w/Lemon Glaze

By foodfixer

This sounds great - have to try it soon

Ingredients

• glaze:
• 2 cups all purpose flour\
• 1 TBSP baking powder
• 1/2 tsp salt
• 2 TBSP sugar
• 5 TBSP 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 confectioners sugar, sifted
• 1 lemon, zest finely grated
• 1 TBSP unsalted butter

Details

Servings 8

Preparation

Step 1

Preheat the oven to 400 degrees F.

Sift together the dry ingredients. Using pastry blender, cut in the buttr 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 theirn stong color with bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in 1/2 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 to 20 minutes until beautifully 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 lump, then drizzle over top of scones. Let it stand a minute before serving