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This time of year is cause for me to break out the disco ball and do a little happy dance as I become a glutton of all things BLUEBERRY! Nature’s blessed little bursts of goodness are my answer to breakfast, salads, snacks and even a savory sauce over seared tuna. (Say it isn’t so? That one’s coming my friends, just you wait!)
For now, here’s a delightful breakfast or coffee break diddy to wake up your taste buds and make your tummy oh-so happy.
Blueberry Scones with Lemon Glaze
Preheat the oven to 400 degrees F.
Sift 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. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. This is a bit tricky – try not to mash the blueberries or you’ll have nice purple colored scones! (This is where frozen blueberries work much easier.)
Press the dough out on a lightly floured surface into a rectangle about 1 1/4 inches thick. You can either cut the dough in half, then half again then cut in a diagonal for 8 triangles, or use a round cookie/biscuit cutter to make 8 circles. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream (or milk works too). Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Microwave it for 30 seconds on high. 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.