By now you've all tried the Cranberry Scones with Orange Glaze, right?  Several times?  Me, too.  Several times.  Yesterday morning, I wanted more. 

 

I had no cranberries.  No oranges for the glaze.


However, I did have some blue berries and a lemon...  

Fresh Blueberry Scones
with a lemon glaze

2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup fresh blueberries
1/2 cup confectioners' sugar
4 teaspoons freshly squeezed lemon juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs and whipping cream with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.  Fold in blueberries . 

Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter.  Cut the disk into 6 pieces like a pie. 

Separate the pieces and put them on a silpat or parchment lined baking sheet.  Bake at 400 degrees for 15-17 minutes. 


To make the glaze, stir together orange juice, zest and powdered sugar.

 
Top