Breakfast, Food

Blueberry Scones

I’ve gotten in the habit of making breakfast most Saturday mornings.  I like to keep it fairly simple but still love to try new recipes.  Unfortunately though, I have a really bad habit of not planning this breakfast out in advance.  Plus, I have a tendency to sleep to late/waste time on the internet on Saturday mornings.  So this usually seems to leave me a few ingredients and a lot of time short of what I want to make.

However, this scone recipe fits the bill for being quick and using pantry ingredients.  I have been wanting to make scones for a while because they seem so fun – they have the texture of a biscuit but they’re a little sweeter.  These scones were just perfect.  Just a hint of sweetness + all the blueberry goodness and then on top of that a wonderful lemon glaze.  I like a little more lemon glaze on mine than the hubby did, but we both like these blueberry scones.

I did take another picture to demonstrate how to cut the scone into 8ths (like a rectangle pie, basically), but my camera has this terrible habit of occasionally malfunctioning and deleting whatever pictures I took most recently.  Really.  I should have checked to make sure the pictures were there, but I trusted my camera.

Oh well.  If you need more step-by-step help, check out For the Love of Cooking blog where I found this recipe. (link below)

Blueberry Scones with Lemon Glaze
(slightly adapted from For the Love of Cooking)
Yield: 8 scones
2 cups flour (can use half whole wheat, if desired)
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons cold unsalted butter, cut into chunks
1 cup heavy cream
1 1/2 cups frozen blueberries

For the glaze:

1/4 cup fresh lemon juice

1 cup powdered sugar

1/2 Tablespoon unsalted butter
1/2 lemon, zested
1. In a large bowl, combine flour, baking powder, salt and sugar.  Cut in butter and mix with a fork until mixture is somewhat crumbly.
2. Make a well in the center of the dry ingredients and pour in the heavy cream.  Carefully stir until cream is incorporated.  Fold in blueberries.
3. Turn dough onto lightly floured surface.  Press dough into a rectangle shape.  Cut in half and then cut in half again.  You should have four pieces at this point.  Cut in two diagonals across the dough, from corner to corner.  You should have eight wedges.
4. Brush with more heavy cream (I used half & half since I ran out of heavy cream) and place on baking sheet lined with parchment paper (or silpat).  Bake at 400° for 15-20 minutes or until scones are lightly browned.  Let cool.
5. For the glaze: Combine all ingredients in microwave-safe bowl and microwave on high for 30 seconds.  Whisk ingredients together and drizzle over cooled scones.  Serve and enjoy!

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