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Blueberry Scones

Servings: Makes 6 scones
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.

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

2 cups powdered sugar (confectioners' or icing sugar)
2 Tbsp. (1/4 stick/1 oz./28g) butter
Lemon zest
1 cup water

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.

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