2 cups flour
1 tbls baking powder
1/2 tsp salt
2 tbls sugar
5 tbls unsalted butter (cold and cut in chunks)
1 cup heavy cream (and more for brushing on top of scones)
2 cups fresh blueberries
1 whole lemon (for the zest)
Preheat the oven to 400. Sift together the dry ingredients ( 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 (as in any pastry, do not overwork the dough). Fold the blueberries into the batter. Be careful not to mash or bruise the blueberries because their strong color will bleed into the dough. Gently fold in the lemon zest.
Press the dough out on a lightly floured surface into a rectangle. Cut into rectangle shapes. Place the scones on parchment paper lined 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.
1/2 cup freshly squeezed lemon2 cups powdered sugar
1 lemon, zested
1 tbls unsalted butter
Heat all the ingredients on medium heat, until slightly boiling. Cool for 3-5 min and coat the scones. I placed the cooled scones on a cooling rack, with a cookie sheet underneath to catch the glaze (makes for a quicker and neater cleanup).
Mark said, and I quote, "these were the best things that I have eaten all summer." That coming from a guy who would rather eat savory than anything else. I was certainly glad that I was able to make these for him, and that they exceeded his expectations!!
Focaccina da tè!