Spring is the time for brunches. Whether you are celebrating holidays like Easter or Mother's Day or just gathering with friends, brunch is a great way to enjoy the company of loved ones and great food without burning the midnight oil. And, for me, a chance to try yet another way to enjoy scones:
There are few items that speak to springtime as readily as these soft, tender scones bursting with juicy blueberries and drizzled with a lemony glaze. They are amazing on their own, with a cup of tea or coffee, or offered as yet another item on a springtime brunch buffet. Honestly, brunch really is my favorite meal because it speaks of warm gatherings with family and friends, sunshine, the amazing food offered at such times, and a relaxing afternoon when everyone's said goodbye. I'm not much of a night owl and the egg dishes, creative salads, appetizers, and bakery items like these scones could easily keep me happy ongoing.
Whether or not you plan to make them for a brunch, there are a few things to know about these scones. First, I have tossed my pastry blender and don't even bother with knives when it comes to incorporating butter into a crumb mixture for baked goods. I stick with the best tool I know: my hands. I make sure I have super clean, dry hands and work the butter into the mix by pinching the chunks of butter into the flour mixture until I've got the coarse crumbs I want. Why fuss with other tools when hands work best? Also, make sure you use fresh blueberries and be extra careful when folding them into the dough. The less breaking of berries that goes on, the better. Of course, some berries will burst during baking, but the beautiful scones you see pictured here are the result of caution when adding the berries. Oh, and if the berries you have are too ripe, consider making jam or sauce with them and opting for something else for your scones. Big, whole berries really are best for this application.
So now I'm envisioning a plate of these scones surrounded with a frittata brimming with tender asparagus and chèvre, a light salad with chunks of smoked salmon and shaved asiago cheese, and a plate of my favorite springtime fruits drizzled with a light lime and champagne dressing. Now it's just time to pour the coffee and mimosas! Happy brunch and happy spring!
- 2 c. all-purpose flour
- 1 T. baking powder
- 1/2 tsp. salt
- 2 T. sugar
- 5 T. cold, unsalted butter — cut in chunks
- 1 c. heavy cream, plus more for brushing the scones
- 1 c. fresh blueberries
- 1/2 c. lemon juice
- 2 c. confectioners' sugar
Preheat the oven to 400° F.
Whisk together the flour, baking powder, salt, and sugar. Using your fingers, pinch the butter to coat the pieces with the flour. Continue to do so until the mixture looks like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a large circle about 1-inch thick. Carefully cut the disc into 8 even triangles. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15-20 minutes until lightly browned. Let the scones cool a bit before you apply the glaze.
To make the glaze, whisk together the lemon juice and confectioners' sugar until there aren't any lumps, then drizzle the glaze over the top of the scones. Let set for about 5 minutes before serving.
- Yields: 8 scones
- Preparation Time: 40 minutes