By now you've all tried the Cranberry Scones with Orange Glaze, right? Several times? Me, too. Several times. Yesterday morning, I wanted more.
I had no cranberries. No oranges for the glaze.
However, I did have some blue berries and a lemon...
Fresh Blueberry Scones
with a lemon glaze
2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup fresh blueberries
1/2 cup confectioners' sugar
4 teaspoons freshly squeezed lemon juice
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in blueberries .
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6 pieces like a pie.
Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.
To make the glaze, stir together orange juice, zest and powdered sugar.