Blueberry Scones With Lemon Glaze

Total Time: 49 mins Preparation Time: 20 mins Cook Time: 29 mins

Ingredients

• Servings: 8
• 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
• 1/2 cup fresh lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest of, finely grated
• 1 tablespoon unsalted butter

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 sift together the dry ingredients; the flour, baking powder, salt, and sugar. 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.
• 3 make a well in the center and pour in the heavy cream. fold everything together just to incorporate; do not overwork the dough.
• 4 fold the blueberries into the batter. take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
• 5 press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
• 6 cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
• 7 cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
• 8 place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
• 9 bake for 15 to 20 minutes until beautiful and brown. let the scones cool a bit before you apply the glaze.
• 10 technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
• 11 mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
• 12 stir until the sugar dissolves.
• 13 add the lemon zest and butter.
• 14 nuke it for 30 seconds on high.
• 15 whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
• 16 let it set a minute before serving.