Monday, August 25, 2014

Lemon Glazed Blueberry Scones

Remember all of those blueberries that I bought?  I am still chipping away at them.  I don’t regret buying those four GIANT containers, but they are starting to challenge my creativity. After using them in a savory dish here, I decided to go for something sweet with these fresh blueberry scones.If you have never made scones with fresh blueberries before, then you are in for a real treat.  They absolutely burst with freshness with every bite.  The additional moisture in the scones, however, prevents them from keeping for a long time, so be prepared to gobble them up on the same day that you make them, or package for the freezer where they will keep for up to three months.

Lemon Glazed Blueberry Scones

For the Scones
1/3 cup sugar
Zest of two Meyer lemons (reserve
¼ tsp.)
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into
½” cubes
1/2 cup sour cream
1 extra large egg
1 cup fresh blueberries

For the Glaze
3 tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons freshly squeezed Meyer lemon juice
1/4 teaspoon lemon zest (reserved from above)

Preheat oven to 400°F. Line a baking sheet with parchment paper or a Silpat.

In the work bowl of a food processor, pulse together sugar and lemon zest until blended and fragrant.  Add flour, baking powder, baking soda, and salt, and pulse until combined. Add butter and pulse until the mixture resembles coarse meal.

In a small bowl, whisk the sour cream and egg until smooth. Pour into flour mixture and pulse until dough forms, 5-6 pulses. 

Turn mixture into a bowl and fold in blueberries.

Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Using a sharp knife, cut into 6 wedges.  Carefully place on prepared baking sheet, about 2 inches apart. Bake until golden, about 17 to 20 minutes. Cool for 10 minutes, remove to a wire rack under which you have put a sheet of waxed paper, and prepare the glaze.

In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla, lemon juice and zest. Whisk until smooth. Drizzle over the tops of the warm scones once, then allow five minutes to set, then drizzle again, and let harden.  Serve warm or at room temperature.

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1 comment:

Cindy @ Dwellings-The Heart of Your Home said...

These look amazing! I love blueberries and will have to give these a try...pinned!
Thanks so much for sharing at AMAZE ME MONDAY...