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Thursday
Sep012011

Blueberry Scones with Lemon Glaze

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 

Print Recipe

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!

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Reader Comments (8)

Yes! I love that feeling of finding money that's been long forgotten about! I always think of it as "free" money, I don't know why! Not ready for the winter coats either...but I could go for something pumpkin! Beautiful scones girls. :)

Finding money in a jacket pocket is great, but finding baked goods in the freezer- even better!

September 1, 2011 | Unregistered CommenterLauren at Keep It Sweet

These are seriously one of my all time favorites! Your making want to run and make some tight now!! I made some recently with oatmeal and blueberries and the yummy lemon glaze. The oatmeal made me fell like I could be eating something a tad bit healthy :)

September 2, 2011 | Unregistered CommenterSuzanne

These look delicious! Now I am hungry!

September 5, 2011 | Unregistered CommenterStefani

I have been making these scones for years and I have to say they are the best. Even people who say they don't like scones, love these. This recipe is a keeper!

September 7, 2011 | Unregistered CommenterFaye

Hello! I made these scones once before and loved them. I tried making them again this morning, but I had some problems. The dough wasn't dry at all... in fact, it was so wet and sticky that I had to add quite a lot more flour to be able to shape it into the scones. I don't remember if I had this problem last time, but I was wondering whether next time I should decrease the amount of liquid in the ingredient list.

March 4, 2012 | Unregistered CommenterPseudoShea

I made these for breakfast and used Greek yogurt instead of the cream - turned out AMAZING! Even hubby, who usually doesn't like scones, LOVED them! Thanks for sharing!!

August 8, 2013 | Unregistered CommenterBarbara

I found this recipe this morning on Pinterest and made them this afternoon. They melt in your mouth! Thank you for the best blueberry scone recipe ever!

November 5, 2013 | Unregistered CommenterLin...

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