Blueberry Scones with Lemon Glaze
I decided to treat my coworkers to some blueberry scones this morning in honor of the Royal Wedding. I, like so many others, was glued to the TV watching Prince Charles and Lady Diana wed. There is a certain fantasy appeal to the Royal life where Princesses ride in carriages and wear tiaras. Of course, the reality behind the dreamlike fantasy is all too well known, but for moments like today, I will simply revel in the wedding bliss of two happy young loves beginning their life together.
I would have loved to plan an English garden breakfast with bubbly champagne, scattered rose petals, satin ribbons and pearls; but alas, I head off to work. As the procession of events began at 6 am EST, I am able to flip on the TV as I got myself ready and pop these scones in the oven. As scones are best eaten warm from the oven, I made sure to prep these ahead of time and froze them until I’m ready to bake. Scones are not difficult to make but they do take a bit of time to prepare; a bit more time than I’d like to add to my morning weekday rush!
My scone recipe is from Tyler Florence; quick and easy, slightly sweetened, bursting with blueberries and a light lemon glaze. I got the idea to make scones today from a post I read a few weeks back at Simply Sifted honoring the royal couple. A hopeless romantic I am, I could not pass up the chance to share in the joy of their day and send along my wishes and prayers for their continued love and happiness.
Blueberry Scones with Lemon Glaze
Adapted from Tyler Florence
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
3 tablespoons freshly squeezed lemon juice
1 cup confectioners’ sugar, sifted
1 lemon, zest finely grated
1/2 tablespoon unsalted butter
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. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Transfer the dough to a lightly floured Slipat or parchment paper. Gently pat and press the dough 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. Lift the Slipat or parchment paper with scones and place on an ungreased cookie sheet and brush the tops with a little heavy cream. (If freezing ahead of time, place the baking sheet into the freezer. Once the scones are frozen, wrap and continue to keep frozen until ready to bake.) Bake for 15 to 20 minutes until beautiful and brown. If the scones were frozen, do not thaw, however, bake for approximately 20-25 minutes. 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. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps and then drizzle the glaze over the top of the scones. Let it set a minute before serving.