Glazed Blueberry Scones
Last spring my friends got together and had a slumber party to watch the wedding of Prince William and Kate. We stayed up late to watch the prewedding festivities and then got up at the crack of dawn to watch the wedding. With this crowd, any get together means food and drink, so we all brought something for our "wedding breakfast." I thought scones sounded right for a British wedding and found this recipe. I think it would also be great on a snowy Christmas morning. In fact, I wish I had one to eat right now while I watch the snow fall.
Makes 8 large or 10-12 small scones
For the scones
3 cups all purpose flour*
1/2 cup sugar
1 T baking powder
1/2 t salt
8 T cold, unsalted butter
2 large eggs
3/4 cup heavy cream
1 T lemon zest, Meyer lemon if you can find them
2 t lemon juice, Meyer lemon if possible
2/3 cup unthawed frozen blueberries
Egg Wash
1 egg, lightly beaten
Glazed Icing
1/2 cup confectioner's sugar
1/2 t lemon zest
2 t lemon juice
a few drops of milk, as needed
Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of oven. Line two large baking sheets with parchment paper.
Combine flour, sugar, baking powder, and salt in a large bowl and stir. Cut the butter into small pieces and add to the flour mixture, mix with a pastry blender, a fork, or your fingers until a coarse meal forms with tiny pea-sized pieces of butter. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice and add to the flour/butter mixture. Gently mix with a spatula. Add the blueberries. Mix until just combined. It's okay if some of the berries "bleed." Do not overmix or the dough will stiffen and become tough.
On a floured surface shape the dough into 1 large or 2 small disks, about 1/2 inch thick. With a wet knife cut the dough into triangular shaped scones. Place the scones on the parchment paper lined baking sheets. Brush the scones with the egg wash. Bake the scones for 15 minutes, rotating pan halfway through, until puffed and golden. Transfer to a rack to cool.
Mix all ingredients for the glaze, then spoon it over the scones after they are cool. These will keep for a couple of days, but are really best fresh out of the oven.
*You want to use a lower protein, southern flour like White Lily or Martha White. Lower protein means less gluten development which is what you want in quick breads like these scones, and biscuits and pie crusts for that matter. Save the higher protein, northern flour like King Arthur for kneaded yeast breads where you want gluten.
Makes 8 large or 10-12 small scones
For the scones
3 cups all purpose flour*
1/2 cup sugar
1 T baking powder
1/2 t salt
8 T cold, unsalted butter
2 large eggs
3/4 cup heavy cream
1 T lemon zest, Meyer lemon if you can find them
2 t lemon juice, Meyer lemon if possible
2/3 cup unthawed frozen blueberries
Egg Wash
1 egg, lightly beaten
Glazed Icing
1/2 cup confectioner's sugar
1/2 t lemon zest
2 t lemon juice
a few drops of milk, as needed
Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of oven. Line two large baking sheets with parchment paper.
Combine flour, sugar, baking powder, and salt in a large bowl and stir. Cut the butter into small pieces and add to the flour mixture, mix with a pastry blender, a fork, or your fingers until a coarse meal forms with tiny pea-sized pieces of butter. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice and add to the flour/butter mixture. Gently mix with a spatula. Add the blueberries. Mix until just combined. It's okay if some of the berries "bleed." Do not overmix or the dough will stiffen and become tough.
On a floured surface shape the dough into 1 large or 2 small disks, about 1/2 inch thick. With a wet knife cut the dough into triangular shaped scones. Place the scones on the parchment paper lined baking sheets. Brush the scones with the egg wash. Bake the scones for 15 minutes, rotating pan halfway through, until puffed and golden. Transfer to a rack to cool.
Mix all ingredients for the glaze, then spoon it over the scones after they are cool. These will keep for a couple of days, but are really best fresh out of the oven.
*You want to use a lower protein, southern flour like White Lily or Martha White. Lower protein means less gluten development which is what you want in quick breads like these scones, and biscuits and pie crusts for that matter. Save the higher protein, northern flour like King Arthur for kneaded yeast breads where you want gluten.
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