Blueberry Scones

Ingredients

• 240 g flour
• 2.5 ml salt
• 25 g sugar
• 15 ml baking powder
• 72 g cold butter
• 200 g blueberries (fresh or frozen)
• 325 ml heavy cream (plus more for brushing the scones)
• 30 ml lemon juice
• 60 g confectioners’ sugar
• 5 ml unsalted butter
• .5 lemon, zested finely (optional)

1. Preheat the oven to 400F
2. Sift together flour, salt, and baking powder
3. Using a pastry blender, cut in the cold butter. It should look like course crumbs
4. Fold the blueberries into the mixture
5. Make a well in the center and pour in the heavy cream
6. Work together to incorporate, do not overwork the dough
7. Press the dough out on a lightly floured surface into a rectangle shape, about 30cm x 8cm x 3cm
8. Cut into triangular shapes
9. Place uncooked scones onto a baking sheet with parchment paper.
10. Brush tops of scones with a little bit of cream
11. Bake scones for 15 to 20 minutes, until golden brown
12. Combine the lemon juice, confectioners’ sugar, unsalted butter, and lemon zest in a microwave save bowl.
13. Microwave lemon glaze for 30 seconds, and whisk to remove any clumps
14. Apply lemon glaze to cooked scones when the scones have cooled slightly

Notes

• Source: https://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780