Blueberry Scones

  • 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
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