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!