LiFE

Fresh Blueberry Scone

with a lemon glaze

2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
12 tablespoons cold unsalted butter, diced

note: I will probably cut down on the butter in the future. It puddled a little on the tray leading me to believe there was a little more than needed.

2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup fresh or frozen blueberries
1/2 cup confectioners' sugar
4 teaspoons freshly squeezed lemon juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in blueberries .

Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6 pieces like a pie.

note: these scones were BIG. I will probably cut them smaller in the future.

Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.

To make the glaze, stir together lemon juice and powdered sugar.

Note: I did not need nearly that much icing and had to add a lot more powdered sugar to get it thick enough, so start with the sugar and add juice to it as needed.

This recipe was taken from this blog and tweeked slightly.