Lemon Glazed Blueberry Scones2 Cups Flour
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
2 Tablespoons Sugar
4 Tablespoons Butter, cold & cut in chunks
1 Cup + 2 Tablespoons Heavy Cream
1 Cup Blueberries
1/2 Cup Fresh Lemon Juice
2 Cups Powdered Sugar
1 Teaspoon Vanilla
1 Tablespoon Butter
In a large mixing bowl stir together the dry ingredients. With a fork or pastry blender cut in the butter. Cut in until the butter pieces are no larger than pea sized. The mixture should resemble course crumbs. Pour the cream over the dry ingredients. Fold together just until the dry ingredients are all incorporated. Do not over work the dough. Gently fold in the blueberries being careful not to squish or mash them. On a lightly floured surface press the dough into a 3 inch by 12 inch rectangle. Cut the rectangle in half. Cut each half in half. You should have 4 squares measuring 3"x4". Cut each square in half diagonally to form 8 triangle shaped scones. Place the scones on a greased baking sheet. Bake in a preheated 400 degree oven for 15 to 20 minutes or until the tops begin to turn golden brown. While the scones are baking prepare the glaze. In a small, microwave safe, mixing bowl add the fresh lemon juice, powdered sugar and vanilla. Whisk together until there are no more lumps of powdered sugar. Add the butter. Microwave on high for 30 seconds. Remove and stir. Microwave for another 30 seconds. Remove and stir until completely combined. When the scones are done baking transfer them to a wire rack and cool for 5 minutes. Drizzle the glaze evenly over the scones.* Allow the glaze to set for 2-3 minutes before serving. Enjoy!
*I like to place the wire rack on top of the baking sheet I used to bake the scones on. That way when you pour the glaze over the scones the excess that drips off will drip into the baking sheet and not all over your counter. Makes for a much quicker and easier clean up:)
Recipe adapted from smittenwithpretty.