|2011 Blueberry Scone attempt|
Ingredients for Tyler Florence's Recipe
from The Food Network:Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Preheat the oven to 400 degrees F. Sift together the dry ingredients (flour, baking powder, salt, and sugar). Cut the butter to into the flour mixture by using a fork or pastry blender. The mixture should look like coarse crumbs. Then fold the blueberries into the batter gently so the color does not bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate without overworking 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 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
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