Blueberry Scones with Lemon Glaze
INGREDIENTS:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in 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 first four ingredients. Using 2 forks or a 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 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.
Divide the dough into two pieces. Form each piece into a ball, then flatten into 6 inch round. You may need to use a little flour to keep it from getting sticky. Cut each round into quarters. Place the scones on an ungreased cookie sheet and brush the tops with cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
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. Heat in microwave on high for 30 seconds. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.