Lemon Glazed Blueberry Scones

Have I mentioned that I love coffee? Well, one of my favorite breakfast pastries to go along with a nice cup of coffee is a scone. I was first introduced to scones by my grandmother. She had a surgery to remove her cancerous pancreas and was rendered a diabetic. She made some scones from her sugar free cook book made with raisins. I don't remember her liking them too much, but I thought they were tasty.

Then I began to work for Starbucks. I know their scones were not the best in the world, but that didn't stop me from eating them. From then on, I prefer a scone to a muffin any day. When I eat one, I always think about my grandma.

We had fresh blueberries from the farmers market sitting around for about a week. Im surprised they didn't go bad quick as produce seems to do when purchased from the farmers market. This past Saturday I decided to cook with them to put them to use. I found this recipe online from Food Network's Tyler Florence. It is pretty tasty, see my notes for things I would change about this recipe.

Blueberry 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

Lemon Glaze: <--I would halve this recipe. It was way too much for the number of scones I was left with.

• 1/2 cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter <-- I would use shortening, it will cool to be a soft shell, using butter will make the drizzle runny.

Directions

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or 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 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. (stir in the blueberries with the dry ingredients before adding the cream. The wet dough will be too hard to try and stir the blueberries in without crushing them and you are at a higher risk of overmixing)

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.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter (shortening). 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.

From: www.foodnetwork.com