Saturday, July 17, 2010
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.
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.
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!