Blueberry Scones
Beth Killion
Delicious blueberry scones for a weekend breakfast.
ingredients
- 2 cups flour
- 1 T. baking powder
- 1/2 t. salt
- 2 T. sugar
- 5 T. cold, unsalted butter, cut into chunks
- 1 cup heavy cream, plus additional for brushing scones
- 1 cup fresh blueberries (can substitute frozen if needed)
- Glaze:
- 1/4 cup lemon juice
- 1 cup powdered sugar
- 1 t. lemon zest
- 2 t. butter
directions
- 1
Sift together dry ingredients. Cut butter in with knives or fingers until it looks like coarse crumbs. Make a well in the center of dry ingredients and pour in cream. Fold together - be careful not to overwork. Before completely mixed, add blueberries and fold in gently. (If using frozen blueberries, coat them in dry ingredients before mixing in.)
- 2
Pat into a 12“ by 3” rectangle. Cut into half, then half again so you have 4 x 3" squares. Cut each square on the diagonal so you have 8 full size scones. Can cut them again if you wish to serve a larger crowd - making 16. Brush all with cream.
- 3
Bake on parchment or ungreased cookie sheet at 400° for 15-20 minutes until lightly browned.
- 4
Cool a bit, then pour on glaze.
- 5
To make glaze:
- 6
Mix lemon juice and powdered sugar. Add lemon zest and butter. Microwave on high 30 seconds or until dissolved.
Source: Beth Killion
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