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- 2 c. all-purpose flour
- 1 tbs. baking powder
- 1/2 tsp. salt
- 2 tbs. sugar
- 5 tbs. unsalted butter,
cold, cut in chunks
- 1 c. heavy cream,
plus more for brushing the scones
- 1 c. fresh blueberries
- 1/2 c. freshly squeezed lemon juice
- 2 c. confectioners sugar, sifted
- 1 lemon, zest finely grated
- 1 tbs. 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
- 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.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4
- Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch)
- Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with a little heavy
- 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.
until the sugar dissolves.
- Add the lemon zest and butter.
- Microwave it for 30 seconds
- 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.
Appeared in print on 5.13.09.