Blueberry Scones with Lemon Glaze

I received the loveliest comment on my recent Homemade Biscuits and Deer Sausage Gravy post.  You can find that post here.  I was asked to imagine myself being British for a few seconds.  Well, let’s just stop right there!  I was thrilled beyond words to imagine myself British, because as a child, along with wanting to be Catholic so I could cross myself and be so, so cool, I always wanted to talk with a British accent as opposed to a southern belle accent.  God bless the queen, the prince, and especially Princess Di!  I recall crying buckets of tears when she married and still more, when she died.  So she had me at Imagine.

 Then she asked if biscuits were the same as scones.  Well, hum, I’ve never thought of that before.  So I immediately started researching and found that they are very similar.  But, in my humble opinion, I think scones look and sound so much more sophisticated.  Not to mention that, for the most part, they are a tad sweet and sweet is always better.

So, today I am sharing a recipe for scones that has been tested and deemed to be spot on by a panel of experts (my husband, son-in-law and me).  As for the clotted cream to serve on the side, you are on your own.  And if I’ve missed it by a country mile, have mercy on me, I’m just pretending to be British.  Cheerio!

Note:  This recipe is from the fabulous Tyler Florence (Food Network).  Scroll down to the end to see the changes I made.

Ingredients

Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated

Directions

Preheat the oven to 400 degrees F.

scone3Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. 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.

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 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

If you know me at all, you will also know that I made changes.  Recipes are made to be tweaked!  I used self-rising flour instead of the first three ingredients (because I’m really southern AND that is what I had in my pantry).  My blueberries were frozen and they worked just fine.  I didn’t have any cream on hand so I used almond milk.  And I saved quite a few calories and fat grams right there!  And I’ve been making lemon glaze since forever and sorry, Tyler, I have never cooked it.  I melted butter in that blessed microwave of mine and whisked it all together with the lemon juice and powdered sugar.  It was as smooth as a baby’s behind!  Enjoy!  (Psst – If you have ever tasted a BoBerry Biscuit from Bojangles, this is what these sorta taste like, just not as sweet, which is a good thing to me!)

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!

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