Blueberry Scones with the Best Lemon Glaze Ever
I love carbs. Bread, cake, muffins, scones, alllllll things bread. Something just so comforting about a loaf of bread, you know?
I was talking to my friend today and she just got back from Paris. She was laughing and telling me about how everyone in Paris lit-erally had a baguette in their bag or backpack. She said it was so funny, but everyone was walking around with these giant baguettes. She thought it was just something you always heard about in Paris , but we both thought it wasn't necessarily true. Well rest assured it is! I still haven't been to Paris, but it is definitely on my list of places to go. And I will for sure walk around with a giant baguette. That too is on my bucket list. In the mean time we made some blueberry scones and Karen came up with this ammmmmaaaazzzzing lemon glaze to top off these bad boys. No seriously, I could pour this lemon glaze in my oatmeal. I was eating it with a spoon at one point. It's delicious. Happy Friday everyone!
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
5 tbsp unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
Best Lemon Glaze in the World Ingredients
1/3 - 1/2 cup freshly squeezed lemon juice* (to taste)
2 1/2 cups confectioners' sugar, sifted
1 tbsp unsalted butter
1 lemon, zest finely grated
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. Sift together into a medium size bowl 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. Using your hands, gently fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Using your hands again, fold everything together just to incorporate; do not overwork the dough.
3. Press the dough out on a lightly floured surface into a rectangle about 12" long by 3" wide and 1 1/4" thick. 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 the prepared baking sheet and brush the tops with a little heavy cream. Bake for 20 to 25 minutes until golden brown. Remove from oven and allow to cool slightly before applying glaze.
4. Put lemon juice in a medium size microwave safe bowl. Heat for 30 seconds. Add confectioners sugar and whisk until dissolved and smooth. Return to microwave if needed for an additional 15-20 seconds. Whisk in butter and lemon zest. Continue whisking to smooth out lumps. Allow to sit and thicken slightly before drizzling over scones.
5. Let the scones set a minute before serving.
TIP: If using a Meyer lemon reduce the sugar by 1/2 cup