Lemon Blueberry Scones

Although I love the usual breakfast foods, hashbrowns and eggs for example, when I do indulge I usually have them for lunch or dinner instead of early in the day. A latte and a warm scone are plenty to get me going for the morning. There's nothing better than a savory, buttery scone with a slice of cheddar or a sweet, fruit filled version with a pat of butter. I found this wonderful recipe for blueberry scones at Pam's blog, For The Love of Cooking. Pam is one of my favorite bloggers and almost a neighbor of mine and I have a long bookmarked list of many of her recipes that I turn to often. This is an adaptation of a recipe by Tyler Florence. There is no better way to use some of the berries that you have stashed away in your freezer. If you don't already know Pam I hope you will stop by and say hello.  You may notice that I finally have the "printable recipe" option up and running.  At least I hope it is.  It took awhile to figure it out and I hope I did it right.  Darn computer stuff.  It it's not one thing it's something else.

Blueberry Lemon Scones

Click here for a PRINTABLE RECIPE

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 teaspoon lemon zest (My addition)

5 tablespoons unsalted butter, cold, cut into chunks

1 cup heavy cream, plus more for brushing on top

1-1/2 cups fresh blueberries, or thawed frozen berries

Sanding sugar (My addition)

Preheat the oven to 400 degrees.  Sift together the dry ingredients into a bowl. Add lemon zest.  Using 2 forks, cut in the butter to coat the pieces with flour.  The mixture should look like coarse crumbs.  Make a well in the center and pour in the heavy cream.  Fold everything together until just mixed; do not overwork the dough.  Fold the blueberries into the dough, taking care not to mash them.

Press the dough onto a lightly floured surface and form into a rectangle.  Cut the rectangle in half, then cut the pieces into half again, giving you 4 squares.  Cut the squares in half on a diagonal to give the triangle shape.  Place the scones on a baking sheet lined with a silpat mat, then brush the top with a bit of heavy cream.  I sprinkled the tops with sanding sugar to give the scones a crunchy crust.  Bake for 15-20 minutes or until golden brown.  Let the scone cool a bit before you apply the lemon glaze.

Lemon Glaze:

1/2 cup freshly squeezed lemon juice

2 cups confectioners sugar, sifted

1 lemon, zest finely grated

1 tablespoon unsalted butter

Place all the ingredients in a microwave safe bowl.  Place in the microwave and cook for 30 seconds.  Whisk the glaze to smooth out any lumps, then drizzle on top of each scone.  Serve warm.

I'm joining many of my friends this weekend for another Foodie Friday Celebration.  I hope you will stop by to visit Designs by Gollum.  Michael Lee is the hostess with the mostess.