Last week I made a batch of Blueberry Scones with Lemon Glaze , a Tyler Florence recipe from the Food Network website. These are super-easy to make and even tastier to eat. I highly recommend these the next time you have some extra blueberries on hand.
Blueberry Scones with Lemon Glaze
Makes 8 scones
For the scones:
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut into chunks
1 cup heavy cream, plus extra for brushing the scones
1 cup fresh blueberries
For the glaze:
1/2 cup fresh squeezed lemon juice
2 cups powdered sugar, sifted
zest of 1 lemon, finely grated
1 tablespoon unsalted butter
Preheat oven to 400 degrees Fahrenheit.
Sift together the dry ingredients (flour, baking powder, salt, sugar). Using 2 forks or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just until incorporated; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out onto a lightly floured surface into a rectangle about 12" long x 3" wide x 1 1/4" tall. Cut the rectangle in half (so that it forms 2 rectangles, each 6" long), then in half again, so that you have 4 (3-inch) squares. Cut the squares in half on the diagonal to give you 8 triangles.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
Bake for 15 to 20 minutes (it took me about 22 minutes) until lightly browned. Transfer to a rack to cool slightly.
While the scones are cooling, make the glaze. I've found that this recipe makes about twice as much glaze as I need, and I apply it pretty liberally. I usually make a half recipe, but the directions are the same whether you make the full recipe or just half.
Combine the lemon juice and powdered sugar in a microwave-safe bowl, stirring until the sugar dissolves. Stir in the lemon zest and butter. Microwave on high for 30 seconds. Remove from the microwave and whisk the glaze until the butter is melted and glaze is smooth. Drizzle the glaze over the scones. Let sit a minute before serving (if you can).
See those flecks of lemon zest? Those give this glaze what I call "punch you in the face" lemon flavor, which is the only kind of lemon flavor I like. The glaze really makes the scones - honestly, they taste a little bland without it. If you're not a fan of blueberries and/or lemon (what's wrong with you?!?), I imagine you'd be pretty successful substituting cranberries for the blueberries and orange for the lemon. I've also heard tell (from Sarah over at Pretty Bird Press) that substituting mini chocolate chips for the blueberries and topping the scones with a vanilla glaze is quite delicious as well. This got me thinking that mini chocolate chip scones with a ginger glaze (or ginger-vanilla glaze?) might be good too.
Do any combinations come to mind for you? Do you have any recipes that spark your creativity (and that you'd care to share)?