When you think of scones, do you think of hockey puck-like pastries that stuffy English people eat with afternoon tea? So did I. I remember having them at a bridal shower tea and I had to slather so much of that clotted cream and curd on it just to make it go down my throat.
Well, these are not your English grandmother’s scones (if you have an English grandmother that is). They are solid on the outside, put totally flaky and light on the inside.
My kids liked these so much they asked for them as dessert after dinner. I figure, why not?! We’re not English and we don’t drink tea in the afternoon either.
I’m not sure what the etiquette is on eating a scone for dessert, but until I hear otherwise, we’ll keep doing it!!
Get the dry ingredients and the really cold butter mixed in together.
Here’s the butter incorporated evenly.
The original recipe calls for fresh blueberries, but I would recommend using frozen ones. They make the mixing and rolling process so much easier.
The blue color also won’t spread all through the dough (as much) and discolor it and your hands and kitchen counter and clothes. Can you tell I had some issues?!
Cut them into good size triangles.
Place them on a baking sheet. I did not grease mine because this has enough butter in it……..believe me!
Take them out and let them cool completely.
Meanwhile, make your glaze.
Zest two lemons. I used a regular lemon (left) and a meyer lemon (right). It’s what I had on hand. You can just use two regular ones.
The ingredient that really makes this scone transcend your usual scone is the lemon in the glaze. It’s like the feeling you get when pop rocks go off in your mouth. You don’t expect to get these hits of sweet and sour tang……..it’s delectable!
Lay the scones on a rack in your baking sheet and glaze away. Let the glaze dry completely and you are on your way to making best friends out of your neighbors……..if you choose to share!
Blueberry Scones with Lemon Glaze
from Tyler Florence
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 frozen blueberries
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter
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.
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. 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.