Do you ever buy a scone at your local coffee shop to be seriously let down when you realize you have actually purchased a “stone” rather than a “scone”? If you are willing t invest just a little bit of time, you can have homemade light scones with fresh blueberries and the perfect tart glaze.
This recipe is adapted from Tyler Florence’s Real Kitchen. If you don’t own this cookbook, I highly recommend it as he covers a wide variety of dishes and preparations and so far I haven’t been disappointed with anything I have tried. The most substantial change I made to this recipe was to alter the proportions in the glaze to obtain the consistency I was looking for.
Blueberry Scones with Lemon-Lime Glaze
For an even easier version, skip the glaze and serve with purchased Lemon Curd (or try my recipe).
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut into chunks
- 1 cup heavy cream
- 1 cup fresh blueberries
Preheat oven to 400°. Sift together flour, baking powder, salt & sugar. Cut chilled butter into flour mixture until it resembles coarse crumbs. Make a well in center of flour and pour in the cream. Fold everything together until just incorporated – do will not be smooth, so take care to not overwork. Toss the blueberries with some flour to prevent them from “bleeding” into the dough. This also prevents them from sinking to the bottom of the scone when baked. Fold into dough gently.
Press the dough out onto a lightly floured surface into a rectangle approximately 12″ x 3″ x 1″. Cut the rectangle in half, then in half again so that you have 4 approximately square pieces. Finally cut each square in half on the diagonal so that you have the traditional rectangular scone shape. Transfer to ungreased cookie sheet and bake for 15 – 20 minutes until beautiful and lightly browned Let scones cool for about 1/2 hour before applying glaze.
- 1/4 cup freshly squeezed lemon juice
- 2 cups confectioner’s sugar, sifted
- Zest of 1 small lemon, finely grated
- Zest of 1 small lime, finely grated
- 1 tablespoon unsalted butter – melted
Mix the lemon juice and confectioner’s sugar in microwave safe bowl until well combined. Mix in both lemon & lime zest and melted butter. Microwave on high for 30 seconds. Whisk glaze to smooth out any lumps. If glaze is too thin, add additional confectioner’s sugar, microwave again for 15 seconds. Drizzle glaze over tops of scones.