Thank you to everyone for understanding my absence lately. The last 2 weeks have been a whirlwind of celebrations and wedding plans. I was happy to offer a cookbook giveaway to all of you lovelies. I numbered your comments and used random.org to determine a winner.
Comment #7 is Nicole from Heat Oven to 350! Yay, Nicole! I like you so much. Please email me (email@example.com) and let me know where to ship your new cookbook.
We now return to our regularly scheduled program.
My mother and I made these blueberry scones with lemon glaze this past weekend for a special treat.
Honestly, they taste like biscuits. Sweet, buttery biscuits bursting with fresh blueberries. Heavenly.
Start with your dry ingredients in a large bowl.
Cut the butter into the dough using whatever tool your little heart desires... your hands, a fork, potato masher (not really). You want the dough to resemble coarse crumbs.
Next comes wet ingredients in the form of creamy half and half. Yes, please.
Dump it out onto a floured surface and shape it into a wide rectangle. Throw fresh blueberries onto one side of the dough, then fold the other side over top of the blueberries. Then cut it into smaller rectangles. It should make about 7-8 scones.
Never enough. I could eat that whole pan.
While the scones are baking away, make the lemon glaze. Dunk your finger in and taste. I mean, you have to test for flavor. It's necessary.
Lemon glaze, meet warm scone. Meet my belly.
They are light and fluffy with the lovely taste of fresh fruit.
Enjoy! Love to you all.
Blueberry Scones with Lemon Glaze
Print this recipe
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in cubes
1 cup half and half, plus more for brushing scones
1 cup fresh blueberries
1/2 cup freshly squeezed lemon juice
2 cups confectioner's sugar
Zest of one lemon
1 tablespoon unsalted butter
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a fork or your hands, 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 half and half. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 inches wide and 1/2 inch thick. Place the blueberries on one side of the dough, and fold the other side over to cover the blueberries. Make cuts every 3 inches down the dough to make 8 rectangular scones. Place the scones on a cookie sheet and brush the tops with a little half and half. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
To make the lemon glaze: melt butter in the microwave. Mix the lemon juice and confectioners' sugar together. Stir until the sugar dissolves. Add the lemon zest and melted butter. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Serves: 8 scones
Recipe adapted from: Tyler Florence (foodnetwork.com)
Brava! These scones are generously packed with blueberries and how marvelous to pair it with a lemon glaze... they align so splendidly in the flavor department. I'll be thinking of these as soon as my blueberry bushes produce ripe fruit.ReplyDelete
I can't believe you are rewarding my online stalking of you, but I am so excited to get the cookbook! I love Cooking Light recipes.ReplyDelete
PS - Can you include some of these scones in the package? I love blueberries and lemon and these look wonderful.
Haha! Yay, Nicole! And I would be happy to send you some scones... if there were any left...ReplyDelete
blueberry scones!!! yummm~~~~ did you enter the foodbuzz tea party top 9 takeover? this recipe would be perfect!ReplyDelete
These scones were absolutely insane. When I first read the title I thought you were going to send some scones with the cookbook... and I was a little upset that I couldn't just eat them instead.
I love that you're a legit blogger, jenner.ReplyDelete
these scones make me wanna eat my computer. i mean my laptop is technically an 'apple' right..? :PReplyDelete
g8 lighting as usual = more growling from me ~ ellen
These look terrific with the bursting blueberries!ReplyDelete
Mmm, I love the combo of blueberry and lemon! Might have to make these for Nate...he eats a scone every morning :)ReplyDelete
Mmm, I've made blueberry scones before and totally loved them. Yours look so fluffy and that lemon glaze sounds like a really good idea. I'll have to try it next time I make some scones. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your scones up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.htmlReplyDelete
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