You know that PURE JOY that you feel when you reach into your winter coat pocket and find the usual chapstick, movie theatre stub, some gum wrappers and TEN DOLLARS!!! YESSSSSSSSS!!!!! YOU ARE RICH!! Dinner's on you! We'll have the filet.
Ok. So maybe it's more like lunch and it's rather more like some lunchables for the gang than the prix fixe at Le Cirque. But who cares?!?!? No one is going to kill your buzz. TEN DOLLARS, Cupcakes! TEN!
Now. Wait. We don't mean to scare you. We are not at all talking about being excited about winter or wearing winter coats for that matter. Way too soon. Let's enjoy some of this post-natural-disaster-amazing-late-Summer weather first and then maybe we'll move onto a lovely Fall and then maybe, MAYBE, we'd be ready for the heavy outerwear and pockets full of surprises.
But we digress. The point here is that during our natural disaster preparedness drills this past week (buy snacks, make cocktails and review contents of fridge/freezer for potential food-saving required-binge), we found some Blueberry Scones with Lemon Glaze that we had stowed away in the freezer earlier this Summer and totally forgotten about!!
Pure joy, we tell you. Pure joy.
Blueberry Scones with Lemon Glaze
Makes 8 Scones
Adapted from Tyler Florence
For the Scones:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
5 tablespoons unsalted butter, cold and cut into cubes
1 cup heavy cream
1 cup fresh blueberries
For the Lemon Glaze:
1/4 cup freshly squeezed lemon juice
1 cup confectioner's sugar, sifted
1/2 lemon's zest
1/2 tablespoon unsalted butter
Preheat the oven to 400 degrees Fahrenheit.
Sift together the dry ingredients for the scones into a food processor. Gradually pulse the butter into the dry mixture until it has a downey look. Make a well in the center and pour in the heavy cream. Pulse 2-3 times until just incorporated. If it's a bit too dry, add 1 or 2 tablespoons of cold water. Do not overwork the dough. Scrape the dough out of the processor and spread the dough out on a lightly floured surface. Then, sprinkle/fold/press on the blueberries and then fold over itself. The dough will be fairly dry.
Form the dough into a 12x3x2" rectangle. Cut the rectangle in half and then in half again so you have 4 rectangles. Cut each rectangle on the diagonal so you have 8 triangles. Place the scones on an ungreased cookie sheet and brush the top with a wee bit of heavy cream. Bake for 18-22 minutes until golden brown. Let the scones cool slightly while you make the glaze.
To make the glaze, mix the lemon juice and confectioner's sugar in small bowl until the sugar dissolves. Add in the lemon zest and butter. Microwave the mixture for 30 seconds or so and then whisk the mixture until smooth. Drizzle the glaze all over the scones and allow to rest a minute before serving. Delish!