Back with something new but familiar....

It seems like it's been forever since I've posted anything on here.....wow, January??? Where does the time go....well, being that I only have one job now, I don't have any excuse to not be more committed to this blog. So here goes...funny that my first blog in months includes flavors that I've already highlighted on here....oh well....if it's not broken, don't fix it, right?

So, I had some blueberries that were needing to be used and I didn't have much time last night, so I decided to bake up some very easy and delicious scones. I think many people have a misconception of scones as being very dry and boring. These scones are rich and crumbly at the edges and tender, even airy, on the inside with a subtle sweetness enhanced by the tartness of the glaze.

I found this recipe years ago in Tyler Florence's first cookbook. Although it's close to being perfect, there are two notes I would like to share about this recipe. First, wait until the dough is assembled before adding the blueberries. I have found that it's too dense to mix the berries in without smashing them, and I usually form the dough and stud the entire surface with the berries and then very gently fold the dough in half and then shape into the rectangle the recipe calls for. Second, the glaze recipe in the book is way off. I would say that you only need about 1/8 of a cup of lemon juice instead of the 1/2 cup the recipe calls for. The first time I made the glaze as written, the glaze was more like sugary juice, and I like my powdered sugar glazes to be opaque and thicker. Feel free to play around with the proportions until you find your perfect consistency. *

These scones are beautiful, delicious and extremely easy and quick to make. They are a wonderful treat to pair with your favorite cup of tea or coffee and would make a fantastic addition to any brunch. Enjoy!

Blueberry Scones with Lemon Glaze

Courtesy of Tyler Florence's Real Kitchen

For the Scones

2 cups all-purpose flour
1 tablespoon baking powder
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

For the Lemon Glaze

1/8 cup freshly squeezed lemon juice *
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

To Make the Scones

Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, salt, and sugar. Using 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 of the flour mixture 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.
Press the dough out on a lightly floured surface 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. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

To Make 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, then drizzle the glaze over the top of the scones. Let it set a minute before serving.