posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".
Friday, April 24, 2009

Blueberry Scones w/ Lemon Glaze

Hi all...and happy gorgeous Friday!!! Wow, what a day it is here. I woke up early this morning to bake some scones...I've always secretly dreamed of opening or going back to work in a bakery, but honestly, I cannot get up that early! I greatly admire the men and women who do...they are working while we are sleeping; baking us gorgeous bread and pastries....ah, it's devotion. I did a small stint working in a bakery during my apprenticeship.

I actually love mornings, but always end up staying awake too late, so.... I am USELESS with no sleep! I love to sleep. I need to sleep. I am a grouchy girl if I don't get enough rest. So, I was pretty proud of myself this morning (you know, the getting up earlier than usual and all). I bookmarked this recipe a while ago and it is!

Blueberry Scones w/ Lemon Glaze
from Tyler Florence's Real Kitchen 
yield: 8

for the scones:
2 c. AP flour, plus more for dusting blueberries
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs. sugar
5 Tbs. unsalted butter, cold, cut into chunks
1 c. heavy cream
1 c. fresh blueberries

for the glaze:
1/2 c. freshly squeezed lemon juice 
2 c. confectioners' sugar, sifted
zest of 1 lemon, finely grated
1 Tbs. unsalted butter

Preheat oven to 400 degrees F. Sift together first 4 ingredients. Using a pastry blender, cut in the butter to coat the pieces with flour. The mixture should look like coarse crumbs. make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do no overwork the dough.
Wash your fresh blueberries & dry them.
Toss the blueberries in some flour to help prevent them from sinking to bottom of scone when bakes; then fold them into batter. Tyler says take care not to mash or bruise the blueberries so they don't "bleed" into the dough. I think I may be the only person in the world who actually likes it when the blueberries turn the dough (or batter, depending on what you're making) blue! Press dough onto a lightly floured surface into a rectangle. Cut in half; then cut the pieces in half again. Cut the squares in half o a diagonal to form a triangle. Place on an ungreased cookie sheet. Bake for 15-20 minutes, until golden. Let scones cool a bit before you apply glaze.
Mix lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high (actually took mine closer to a minute and a half). Whisk to smooth out any lumps and then drizzle glaze over top of scones.
Let sit a moment before serving.
I really liked these scones. They were tender and nicely flavored...the glaze was an awesome zesty contrast to the bready-ness of the scone and the mild blueberries!

Enjoy the rest of your Friday, and don't forget to head over to Tyler Florence Fridays to see what everybody else cooked up!