BY BRITTANY CLINE (’16)

Blueberry scones are a wonderful, light dessert for a cool, fall night. They have a flaky consistency with a lemon glaze melted over top. They are absolutely delicious and perfect for any time of the year, really!

• 2 cups of all-purpose flour

• 1 tablespoon of baking powder

• ½ teaspoon of salt

• 2 tablespoons of sugar

• 5 tablespoons of butter (cold, cut into small chunks)

• 1 cup of fresh blueberries

• 1 cup of heavy cream

For Lemon Glaze:

• ½ cup of freshly squeezed lemon juice

• 2 cups of confectioners’ sugar

• 1 tablespoon of butter

• 1 lemon (finely grated zest)

Procedure:

• Preheat oven to 400 degrees

• Mix together the dry ingredients; including the flour, baking powder, salt and sugar

• Cut in the butter using two forks, covering the flour (should appear like coarse crumbs)

• Fold blueberries into batter (make sure to not crush the blueberries or the bold color will seep into the dough)

• Fold everything together, only to incorporate all of the ingredients (make sure not to overwork the dough)

• Lightly flour a flat surface and press the dough into a circular shape

• Cut the dough into smaller circles, about 4 (3 inch) each (using a circular shape cookie cutter)

• Place scones on ungreased cookie sheet and brush with a little heavy cream

• Bake for 15-20 minutes or until golden brown

• Let cool before adding glaze

Lemon Glaze Procedure

• Mix lemon juice with confectioners’ sugar until it dissolves in microwave-safe bowl

• Whisk in the lemon zest and the butter

• Whisk the glaze to smooth out any lumps

• Drizzle over top of the scones

• Let sit until glaze dries and hardens on the scones

• Enjoy!