Breakfast / Fruit / Vegetarian

Blueberry scone with lemon glaze

I’m don’t bake much, but when I do, I bake kickass scones.

While I have 57 cookbooks I should be getting through, I still follow a few select cooking blogs. Today’s post comes from For the Love of Cooking. Check it out. Tell her I sent you. Then maybe she’ll send people here. And we will form an alliance the likes of which the world hasn’t seen since Hulk Hogan and “Macho Man” Randy Savage formed The Mega Powers.

Recipe courtesy of For the Love of Cooking
Serves 8

2 cups flour
1/2 tsp. salt
2 tbsp. sugar
5 tbsp. unsalted butter, cold and cut into chunks
1 cup heavy cream
1-1/2 cups blueberries

1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tbsp. unsalted butter

Preheat the oven to 400 degrees. Sift the dry ingredients, then cut in the butter and coat with the dry ingredients. It should look like coarse crumbs.

Make a well in the center and pour in the heavy cream. Fold it all together until mixed, but don’t work it over. Fold the blueberries in. Carefully. This is why I don’t bake all that often. I tend to punch the hell out of my meals, repeatedly.

Press the dough onto a floured surface and form a rectangle. Cut it in half, then into 4, then into 8. Like a square pizza!

Place the scones on a baking sheet then brush the top with heavy cream. Bake for 15-20 minutes or until golden brown. Allow them to cool.

In a microwave-safe bowl, heat the ingredients for the glaze for 30 seconds, then whisk to make a smooth paste type thing. Drizzle on top of the scones.




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