Monday, February 13, 2012

Blueberry Lemon Scones

1 cup  frozen blueberries ( do not thaw)
1/3 cup sugar
2 cups all-purpose flour                                                                                                      
2 teaspoons baking powder                                                                                                  
1/4 teaspoon salt                                                                                                                  
8 tablespoons butter, cut into cubes                                                                                     
1 cup heavy cream
2 tablespoons lemon juice

Preheat oven to 400 degrees, line a cookie sheet with parchment paper.
Combine sugar with flour, baking powder and salt and lemon juice. Add butter, using a pastry cutter to cut in butter or you may want to use your fingers to be sure butter is evenly mixed into flour mixture. Stir in Blueberry`s then add heavy cream/buttermilk. Use spatula, gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up fruit and don't overwork the dough. Sprinkle dough with flour if it gets sticky.

Gently pat the dough into a circle that is 3/4 inch thick. If any of the fruit pokes out, push back into dough. Cut circle into 6 wedges, transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. bake 15-20 minutes or until the tops are beginning to brown and spring back when you push them. Do not over bake.

* I like to make a glaze to drizzle on my scones once they have cooled. ¼ cup  milk, 1/3 cup of powdered sugar mix, ( add milk very little at time if too thick or  if not thick enough add more powdered sugar till the right consistency) drizzle over scones and serve.

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