Wednesday, June 19, 2013

Lemon Glazed Blueberry Scones

 I still can't believe I went the first 20 something years of my life with out having tasted a scone.  Oh but don't worry, I've been doing my best to make up for it in the last couple of months since I first made these Glazed Cinnamon Scones.  I warned you all to expect more scone recipes soon, so without further ado I introduce to you these soft, buttery, berry filled, lemon glazed scones AKA Lemon Glazed Blueberry Scones.  The lemon and blueberry flavor is so bright and fresh tasting making them the perfect scone for the summer season. 
Lemon Glazed Blueberry Scones
2 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
Lemon Glaze
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.


Carole said...

Lovely work, Tanna! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

smoopymomma said...

I made this recipe today and I was very disappointed. The changes you made did not work very well. I added another tablespoon of butter in the mix and I added lemon zest to the glaze. I just found Tyler Florence's recipe and was surprised to see my changes made his recipe. The blueberries really need to go in before the cream and the vanilla ruined the glaze.

Tanna said...

I'm sorry these didn't turn out how you were expecting. If there's one thing I've learned about food it's that everyone's tastes are so DIFFERENT! I've made these scones several times and my family absolutely loves them just the way they are. I feel that the dough has Plenty of butter without adding the extra tablespoon. I haven't tried adding the blueberries in before the cream, because it seemed to me that they would get squished a lot more while trying to fully combine all of the dry ingredients. For me it was easier to mix the dough and then gently fold the berries into the dough. As for the vanilla in the glaze I love it. I have made lots of other lemon recipes with vanilla in the glaze as well and always enjoy it, so I guess it's just a matter of taste preference. It can easily be left out if you are not a vanilla fan.

Carole said...

Tanna, so glad you stopped by and added these to the table. I agree with you about tastes differing. Hope to see you again soon. Cheers

Cathy Compeau said...

Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I just wanted to let you know I am featuring you this week. I would love for you to grab my button to add to the post or your sidebar. I would love for you to share your news of being featured on your social media. I can't wait to see what you link up next week!
Have a great week!
Hugs! Cathy

Tanna said...

Thanks so much for the feature Cathy!

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