Blueberry Scones with Lemon Glaze

Name: Blueberry Scones with Lemon Glaze
Yield: makes 8 scones
Ingredients: 2 cups all-purpose flour, plus more for dusting the blueberries; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 5 tablespoons unsalted butter, cold, cut in chunks; 1 cup heavy cream; 1 cup fresh blueberries; 1/2 cup freshly squeezed lemon juice; 2 cups confectioners’ sugar, sifted; Zest of 1 lemon, finely grated; 1 tablespoon unsalted butter

December 9, 2011

These are scones, not stones, the hard, crumbly things you may be used to. Avoid using frozen blueberries because the color bleeds too much into the dough and spoils the look of the scone. This is a side note to all the guys out there. If you bring your woman warm blueberry scones for breakfast in bed, you’ll thank me later.

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