Friday, May 20, 2011
Blueberry Scones with Lemon Glaze
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in chunks
1 Cup heavy cream -add a little more if dry
1 Cup blueberries
Preheat oven to 400 degrees.
Sift together flour, baking powder, salt and sugar. Cut the butter in till crumbly. Pour in cream. Fold together then fold in blueberries. Press dough into a circle about 8 inches and cut into 8 pie shaped wedges. Place on ungreased cookie sheet - I sprayed with a non stick spray- brush the tops with cream and bake for 15 - 20 minutes
Optional...Although the recipe doesn't call for it, I added about 2 tablespoons of lemon rind to the dough mixture.
1/2 cup freshly squeezed lemon juice
2 cups confectioners sugar
zest of 1 lemon
1 Tablespoon unsalted butter
Mix lemon juice and sugar till sugar dissolves. Add zest and butter. Microwave for a minute till lumps dissolve and butter melts. Drizzle over top of scones. Let set a few minutes before serving.
Note: Although you may be tempted to use bottled lemon juice, but using a real lemon makes a big difference!
Recipe courtesy of Mari and her daughter Heather.