Saturday, June 23, 2012

Blueberry Lemon Scones



Scones:
3 cups flour
1/3 cup of sugar
5 teaspoons of baking powder
1 teaspoon salt
2 sticks of butter, still chilled
1 large egg, beaten
3/4 heavy cream 
1 cup of blueberries
zest from one lemon


Icing:
half a bag of powdered sugar (about 1 pound)
1/4-1/2 cup milk (or cream)
4 Tablespoons of softened butter
2-3 Tablespoon of freshly squeezed lemon juice
1 teaspoon of lemon extract 

Preheat over to 350 degrees.  Mix all dry ingredients together in a large bowl. Add the sticks of butter, and using a pastry cutter, cut in the butter until the mixture resembles course crumbs.  It is work, and will take awhile.  Do not skip this step - incorporating the butter makes the scones light and fluffy.  Add in egg, cream, and lemon zest.  Stir or beat till just combined.  Turn the mixture onto a floured surface, gently add the blueberries, and knead slightly till dry crumbs are all incorporated.  With a floured rolling pin, roll the dough into a large (about 10 inches) circle.  With a sharp knife, cut an X, then a + (this gives you 8 equal wedges - a trick from the Pioneer Woman!)  You can make then smaller if you have them again - if you are serving them for a brunch as part of a meal for example.  Line a 15 x 10 inch pan with parchment.  Place the wedges on the parchment, slightly apart.  Bake for 22-26 minutes, or till just golden on the edges.  Remove from oven, and cool the pan on a wire rack.  When just warm (not hot-fresh from the oven) frost with the lemon icing, and while icing is soft, sprinkle with more fresh lemon zest.  These are good - I prefer the coffee scones, but these are very nice with fresh blueberries!

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