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 (firstname.lastname@example.org) 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
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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)