My older two children (ten and thirteen) slept in today. I greeted them with breakfast in bed.
These scones are divine! I am kicking myself now that I didn't double the recipe ... a single batch only makes eight. Maybe that's a good thing. With a good dose of heavy cream and lovely little bits of real butter, they probably aren't the greatest thing for my waistline. But, they sure are heavenly, flaky triangles of loveliness.
Before you get started on the recipe, know that this requires your blueberries to be frozen. If they are fresh or thawed, they will discolor the dough.
Preheat oven to 400 degrees.
Combine the following in a mixing bowl:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon white sugar
1 teaspoon salt
Zest of 1 lemon
Blend together, then cut in (with a pastry cutter or fork) 1/4 cup (half a stick) of very cold butter, diced into cubes. Do not incorporate the butter completely. You want little pea-size bits remaining.
Then, stir in 1 cup of heavy cream and the juice of the lemon just until you can bring the dough together into a soft ball. It will still look crumbly a bit. That's what you want! Do not over mix!
Turn out your dough onto a lightly-floured surface and bring together ... patting it into a circle as you go. You're looking for about a half inch thickness.
Toss 1 cup of frozen blueberries with a little sprinkling of flour. This will ensure your berries don't "bleed" into your dough. Scatter them across your dough, then fold the dough over to secure the berries inside. Shape into a circle again about a half of an inch thick.
Cut with a long, sharp knife as you would cut a pizza. Cut into eight triangles.
Brush tops with milk or cream, then sprinkle with sugar. I use a little fine sugar and a little Sugar in the Raw.
Place on a baking sheet lined with parchment paper.
Bake for 15 minutes.
Cool on a cooling rack.
For the glaze:
Combine a few tablespoons of powdered sugar with the juice of one lemon and a splash of milk.
Drizzle over cooled scones.