Wednesday, July 18, 2012

Blueberry Scones with Lemon Drizzle Glaze

 
 
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.

Yields 8 scones.

Ingredients:

FOR THE SCONES -

2 cups all-purpose flour plus more for flouring surface and tossing blueberries
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
Zest of 1 lemon
1/4 cup butter, very cold and cut into small cubes
1 cup heavy cream plus more for brushing tops of scones (whole milk can be substituted)
1 cup frozen blueberries
Course sugar, for sprinkling on scones

FOR THE GLAZE -

3 tablespoons powdered sugar
Juice of a lemon
Splash if milk, as needed

Directions:

Preheat oven to 400 degrees.

Combine the 2 cups of flour, baking powder, granulated sugar, salt and lemon zest in a medium mixing bowl.

Cut in (with a pastry cutter or fork) the butter.  Do not incorporate the butter completely.  You want little pea-size bits remaining.

Then, stir in 1 cup of heavy cream 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 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 - into eight triangles.

Brush tops with milk or cream, then sprinkle with course sugar.

Place on a baking sheet lined with parchment paper.

Bake for 15 minutes.  Cool scones on a cooling rack.

Combine powdered sugar with the juice of one lemon and a splash of milk (as needed) in a small bowl.

Drizzle over cooled scones.  Best if eaten the same day.

Print Friendly and PDF

9 comments :

  1. Oh yummy,yummy! This look so flaky and buttery! I feel like popping one in my mouth right now! : )

    ReplyDelete
    Replies
    1. Thanks, Jodi! They were actually some of the most moist and flakiest scones I've ever had. I think the addition of both heavy cream AND butter really is what makes these so perfect! Thanks for the comment! :)

      Delete
  2. I love scones and anything with lemon - mmm. I think I might have to make these and enjoy with some iced coffee this weekend. Thanks for stopping by my blog & glad I found yours.
    -Sarah

    ReplyDelete
    Replies
    1. Thank you, as well, for stopping by mine! I have checked out a lot of things on your blog recently and am always impressed! By the way ... these are the best scones I have ever had! You won't be disappointed!

      Delete
  3. Would it be possible to prepare these the night before, keeping them in the fridge overnight and then baking them the next morning? This is what I do when I make cinnamon rolls but I'm not sure if the same would work in this case (baking powder vs. yeast, plus the blueberries would thaw out overnight)... :-?

    ReplyDelete
    Replies
    1. I'm sure it would work ... although I have not tried it. I just saw two different flavors of scones in dough form in the refrigerated cookie dough section at the store last week. As far as the blueberries, it is recommended that they be frozen while blending them into the dough because if they were thawed at that time, all of their juices would blend into the dough and discolor it. I did a little research online after getting your question. There seems to be a total divide ... some say it works great to keep in fridge or freezer in advance while others do not recommend it. My advice is to save out 1 or 2 scones when you make them, then try it with those. That way, you have some fresh right then and don't ruin a whole batch if it turns out less than stellar. :) Thanks for your question. I will be trying it next time I whip up scones. :)

      Delete
    2. That's a great suggestion, now why didn't *I* think of that??? ;) Thanks so much!

      Delete
  4. How about using dried blueberries? According to Panera Bread's website, they use dried ones in their Triple Berry Scones. I've used them in a favorite cream scone recipe I have, and find the dried ones do well.

    ReplyDelete