Blueberry Scones with Lemon Glaze

 Blueberry Scones with Lemon Glaze

Ingredients:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1⁄2 tsp salt

• 2 tbsp sugar

• 5 tbsp unsalted cold butter, cut into chunks

• 1 c fresh blueberries

• 1 c heavy cream, plus more to brush scones

Lemon Glaze:

• 1⁄2 c freshly squeezed lemon juice

• 2 c confectioners’ sugar, sifted

• 1 tbsp unsalted butter

• 1 lemon, zest finely grated

Instructions:

1. Preheat oven to 400 degrees.

2. Sift together dry ingredients. Using 2 forks or a pastry blender, cut in butter to coat the pieces with flour. The mixture should look like coarse crumbs. Fold in blueberries, taking care not to mash or bruise berries, or their intense color will bleed into the dough. Make a well in the center and pour in heavy cream. Fold everything together just to incorporate; do not overwork the dough.

3. Press dough on a lightly floured surface into a rectangle about 12x3x1-1/4 inches. Cut squares in half, then in half again to make 4 squares. Cut squares on a diagonal to make the classic triangle shape. Place scones on an ungreased cookie sheet and brush tops with cream. Bake for 15-20 minutes until beautiful and brown. Let scones cool a bit before applying glaze.

4. Mix lemon juice with confectioners’ sugar and heat in the microwave until dissolved. Whisk in butter and lemon zest. Nuke the glaze for 30 seconds. Whisk to smooth out any lumps, then drizzle over scones.

Let them sit for a minute before serving.

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