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Friday, August 26, 2011


Rolf and I had date night tonight, so I made the kids breakfast for dinner - bacon, eggs (from our backyard chickens) and blueberry scones.
Brushing the cream on the top before baking them, gave them a fabulous, yummy sheen!! And the glaze was just the right amount of sweet and tart.


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons butter, cut into small cubes
1 cup cream, plus more for brushing the scones
1 - 1 1/2 cups fresh blueberries

1/2 cup freshly squeezed lemon juice
2 cups confectioners sugar
1 lemon, zest finely grated
1 tablespoon butter

Preheat the oven to 400F
Sift together the flour, baking powder, salt and sugar. Cut in the butter, until the mixture looks like coarse crumbs.
Make a well in the center and pour in the 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 rectangle, about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3 inch) squares. Cut the squares in half again to give a triangle shape, or, leave them square if you prefer, as I did.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 - 20 minutes until beautiful and brown.
Let the scones cool a bit before you apply the glaze.

Mix the lemon juice and confectioners sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Microwave for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it sit a minute before serving.

Recipe adapted from Tyler Florence, via the food network website

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