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Blueberry Scones
in Guest Recipe Book
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| Servings: Makes 6 scones |
| Comments: This scone is bound to bring a smile to all ages. These blueberry scones are joined with a mild but delightful lemon sauce that you won't forget. |
Ingredients:  Scones: 2 cups all-purpose flour 1 Tbsp. baking powder 2 Tbsp. granulated sugar 1 tsp. salt 5 Tbsp. (2 1/2 oz./70g) butter, at room temperature 1 cup blueberries (fresh or frozen and thawed) 1 1/4 cups heavy cream Glaze: 2 cups powdered sugar (confectioners' or icing sugar) 2 Tbsp. (1/4 stick/1 oz./28g) butter Lemon zest 1 cup water |
| Instructions: Preheat oven to 400 degrees F/200 degrees C. Lightly grease, or line with parchment paper, a medium size baking sheet. In a mixing bowl, sift the first 4 ingredients together. Then add the room temperature butter in chunks. Try to handle the dough as LITTLE as possible. Add the blueberries to the dough along with 1 cup of the heavy cream (the other 1/4 cup will be used later). On a lightly floured work surface, roll the dough into a log and then flatten it to about 1 1/4 inch thick. Cut the log into triangles making scones. With a pastry brush, brush each scone's top with the remaining heavy cream and then place on prepared baking sheet in preheated oven and bake until golden (not brown) 10-15 minutes, depending on your oven. Glaze: Combine all glaze ingredients in a saucepan. Bring to a boil and then let the sauce simmer until it is thick. Drizzle on the scones just before eating. Makes 6 scones. |
| Source: Grandma Eba |
| Submitted By: Elizabeth |
| Date: Feb. 12, 2007 |