Saturday, July 17, 2010

Blueberry Season


Oooh, these were GOOD! Tender scones with hits of sweet blueberries and a hint of lemon in the glaze. A perfect Saturday morning breakfast with 3-minute eggs alongside.


I said to my husband this morning that it's too bad we're not like bears. There is so much good food around at this time of year, I'd like to eat enough fresh fruits and vegetables to store up for the winter and then hibernate. Or at least, not have to eat. I have so many things I'd like to cook right now to take advantage of the seasonal produce.  But each season, even winter, has its menu delights. And I do freeze fruit to use during the winter. We just used up the last of our frozen blueberries and blackberries a couple of weeks ago. 
The recipe is courtesy of Tyler Florence, found via Food Network. My only adaptation was to use about half of the glaze and exchange 1 cup of the all-purpose flour for whole wheat flour. My nod to making these a wee bit healthier. Also, I rarely use unsalted butter. It's just too pricey. 

Blueberry Scones

2 cups all-purpose flour (or 1 cup whole wheat flour plus 1 cup all-purpose flour)
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus a bit more for brushing the scones
1 cup fresh blueberries, washed and dried

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, salt and sugar. Add the butter and cut in with two knives or a pastry blender. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Add the blueberries. Fold everything together just to combine the wet and dry ingredients. Be gentle so as not to crush the blueberries or you will have very BLUE scones.

Pat the dough out onto a lightly floured surface into a rectangle about 1 1/4 inch thick. Cut into squares, about 3 inches, then halve the squares to make triangles. Place on an ungreased cookie sheet and brush the tops with a little cream. Bake for 15 - 20 minutes or until golden brown. Let cool a bit before applying the glaze.

Lemon Glaze

1/2 cup freshly squeezed lemon juice
2 cups icing sugar, sifted
1 lemon, zest finely grated
1 Tablespoon unsalted butter

Combine the lemon juice and icing sugar in a microwave safe bowl. Stir until smooth. Add the lemon zest and butter. Microwave on high for 30 seconds. Whisk until smooth, then drizzle over the scones. Let set a minute before serving. (if you can wait)


These are delicious - a perfect start to a sunny day!

12 comments:

The Four Tides said...

I have never seen scones so moist, can practically taste them. Yum!

Vee said...

Yum!



Nah, can't shut up enough to make a one-word comment. :D

Oh I will be trying these as I adore blueberries and scones. Thanks for the recipe. I don't use unsalted butter either, but I do cut back on the salt called for as a result. I have whole wheat flour in the freezer, but I think it has to go after three months even there and it's been in there at least that long.

Pondside said...

I made two blueberry pies today and have the crust ready for more tomorrow - it's certainly a yummy time of year.

Andi's English Attic said...

They look yummy. Have saved the receipe. I love blueberries.
Have you read the latest advice from food experts is to 'eat your purples' - blueberries, plums etc. Lots of good things in them to fight the bad stuff. Isn't it nice when something that's so delicious is actually GOOD for you for a change?! xx

glor said...

Oh my gosh, these look just divine! I love blueberries. I think I would end of eating the whole thing.

Regina said...

hi lorrie
your blueberrie-scones looks very delicious.thanks for the recept.
have a nice time,
hugs regina

Storybook Woods said...

Delish, Love the lemon glaze. Clarice

Useful Books said...

Oh my gosh! These look wonderful! And I just happen to have blueberries . . .

Thanks for stopping by my blog and commenting on the Ferlita class entry. You would not be sorry to enroll, I'm sure. Very helpful and well done class.

Brenda Leyland said...

These would make any breakfast a treat to behold. I have a friend coming early Monday morning and I was wondering what toothsome things I could serve her........ thanks for the idea!

The Recycled Dove said...

Oh How I love scones. I will give these a try.

Stop by and visit.

Dove

e.mel said...

so so yummy! Thanks for sharing the recipe!

Bettyann said...

Yummy..have a glut of blueberries..will try the receipe