Thursday, February 22, 2007

Blueberry Scones with Lemon Glaze

My favorite scone recipe. Great for adults but my little guys love them too - and not too much sugar. You can leave the glaze off one or two for little people. Use only fresh blueberreies as frozen will bleed into the dough.

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut it into chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar (sifted)
1 lemon, zest finely grated
1 tablespoon unsalted butter

Preheat the oven to 400 degrees F.
Sift together the dry ingredients (flour, baking powder, salt, and sugar). Use 2 forks or a pastry blender and 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; don't overmix. Fold in the blueberries. Try not to mash or bruise the blueberries or the color will bleed into dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 inches and and inch and a quarter thick. Cut the rectangle in half then cut the pieces in half again, which gives you 4 squares. Cut the squares in 1/2 on a diagonal to give you the triangle shape. Place the scones on an ungreased cookie sheet and brush the tops of them with a little heavy cream. Bake for 15 to 20 minutes until brown. Let the scones cool a while before you glaze them.

Lemon glaze:
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir the mixture until the sugar dissolves. Add the lemon zest and butter. Microwave on high for 30 seconds. Whisk the glaze to get rid of any lumps, and then drizzle it over the top of the scones. Let it sit to harden a tad before serving.

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