Blueberry Scones with Lemon Glaze by Tyler Florence
2 c all purpose flour
1 T baking powder
½ t salt
2 T sugar
5 T unsalted butter
1 c heavy cream
1 c fresh blueberries
½ c freshly squeezed lemon juice
2 c powdered sugar, sifted
zest of 1 lemon, finely grated
1 T unsalted butter
Preheat oven 400. Sift together flour, baking powder salt, and sugar. Cut in butter. It should look like coarse crumbs. Make a well in center and pour in heavy cream. Fold together until just incorporated. Do not over-work. Toss the blueberries in some flour, helps not sink while baking, and fold them into batter. Try not to mash.
Press dough into 12”x 3”x 1-1/4” rectangle, Cut in ½ and ½ again making four 3” squares. Cut on a diagnoal and place on cookie sheet. Bake 15-20 minutes.
In a microwave-safe bowl, mix powdered sugar and lemon juice until dissolved. Add the lemon zest and butter. Nuke for 30 sec. Whisk the glaze to smooth out any lumps and drizzle over the tops of scones. (He suggests letting the scones cool a little before glazing, and waiting a minute after glazing, but who can wait that long!)