blueberry scones with lemon glaze
Author: original recipe by Tyler Florence, adaptions below by Heather Bursch
I love Tyler's recipe. I just adapted the glaze and gave more specific directions on how to make these favorite scones!
Ingredients
Blueberry scones:
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, very cold and cut into ½ inch chunks
  • 1 cup fresh blueberries, washed and dried
  • 1 cup heavy cream, plus 2 tablespoons more for brushing tops of scones
Lemon Glaze:
  • ¼ cup freshly squeezed lemon juice
  • 1½ cups powdered sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon zested
Instructions
Blueberry Scones:
  1. Preheat oven to 400°.
  2. In the bowl of a food processor dump flour, baking powder, salt, and sugar. Note: When measuring flour for baking, be sure to spoon flour loosely into measuring cup (don't scoop up with measuring cup) and level off so you have loose, not packed, flour in your recipe. Too much flour throws the baking mixture off!
  3. Pulse the processor a few times to combine all dry ingredients. Pause and add the cold hard butter. Pulse or blend for 20-30 seconds until the butter is cut into the flour, like little pea size butter crumbs or coarse meal.
  4. If you don’t have a processor, you can use a bowl with pastry cutter. Sift together or whisk the dry ingredients until mixed. Using a pastry cutter or pastry blender (same thing!), cut the butter into the same coarse meal as mentioned above.
  5. Tip the mixer from bowl or processor into a large mixing bowl.
  6. Gently toss freshly washed and dried blueberries into the flour mixture evenly being careful not to crush or split them open so your dough turns blueish in color!
  7. Make a well in the center of the blueberry mixture and pour in the cold heavy cream. Using a wood spoon, scrape the flour into the cream and repeat until you've moved around the whole bowl mixing the two parts together. Stir until cream is just mixed and the dough is sticking together in clumps.
  8. Dump the dough onto a lightly floured surface or cold marble/granite counter and quickly form into a rectangle (approximately a foot long, 2-3 inches wide and 1½ inches high). If your dough seems too crumbly, try pressing together with warm hands slowly until it sticks.
  9. Cut rectangle in half, then quarters, then eighths to make 8 triangular scones. To make more than 8 (smaller) scones, cut accordingly.
  10. Place the scones on a cookie sheet lined with parchment paper or a cookie sheet lightly buttered.
  11. Brush scones with cream and bake for 15-20 minutes in a 400° oven until they start to slightly brown on top and around the sides. Let the scones cool on a wire wrack before glazing.
Lemon Glaze:
  1. To make the glaze, combine lemon juice and powdered sugar, whisk together over low heat.
  2. Whisk in the butter and lemon zest and continue to stir until all lumps are dissolved and butter is melted.
  3. Spoon the glaze over the top of the scones by placing rack over a cookie sheet, about 1 tablespoon of glaze per scone or more as desired.
  4. Let scones set for a minute to soak in the glaze. Serve!
Makes 8-10 scones.
Recipe by She Made It She Might at http://shemadeitshemight.com/2013/07/02/blueberrysconeswithlemonglaze/