|Recipe Name:||Blueberry Scones with Lemon Glaze||Submitted by:||Kendall George|
|Source:||Food Network||Source Description:||https://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780|
|Preparation Time:||30-60 Minutes|
|Number of Servings:||8|
2 Cup(s) flour
1 Tablespoon(s) baking powder
6 Tablespoon(s) butter
1 Cup(s) blueberries
1 Cup(s) heavy cream
1/2 Cup(s) lemon juice
2 Cup(s) powdered sugar
1 lemon zest
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in 5 Tbsp butter to coat the pieces with the flour. [Or you can use my technique... Take frozen or chilled butter cut into pieces that will fit in your chopper or food processor. Add a bit of the flour mixture. Run the food processor until the butter is chopped into coarse crumbs. Mix the butter mixture in with the dry ingredients.] Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
** I prefer to use half-and-half or cut the cream with milk at about 1:1.
** I've also found that 1 cup of cream is insufficient. After adding the 1 cup of cream and working the dough lightly, I add a tablespoon or two at a time to incorporate any remaining dryness.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until beautifully brown. Let the scones cool thoroughly before you apply the glaze.
In a microwave-safe bowl, whisk together the first three of the remaining four ingredients (lemon juice, powdered sugar, and butter). Microwave for about a minute. Whisk until incorporated. Stir in lemon zest. Refrigerate. Drizzle over scones when cool.