AuthorGeo FoodsCategoryRECIPESIngredients
Preparation
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, salt, and sugar. Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour. Fold the blueberries into the batter. Make a well in the center and pour in the heavy cream. Mix together. Press the dough out on a lightly floured surface into a rectangle. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until brown. Cool a bit before glazing.
You can make the lemon glaze in a double boiler. Mix the lemon juice with the confectioners' sugar until dissolved in a heatproof bowl in a microwave-safe bowl. Whisk in the butter and lemon zest. Drizzle the glaze over the top of the scones. Let it set a minute before serving.
Related RecipesBrain Masala Hara Bhara Kebab Spanish tortilla Ingredients
2 cups all-purpose flour 1 tbsp baking powder ½ tsp salt 2 tbsp sugar 5 tbsp unsalted butter, cold, cut in chunks 1 cup fresh blueberries 1 cup heavy cream, plus more for brushing the scones ½ cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 tbsp unsalted butter 1 lemon, zest finely gratedDirections
1Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, salt, and sugar. Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour. Fold the blueberries into the batter. Make a well in the center and pour in the heavy cream. Mix together. Press the dough out on a lightly floured surface into a rectangle. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until brown. Cool a bit before glazing.
You can make the lemon glaze in a double boiler. Mix the lemon juice with the confectioners' sugar until dissolved in a heatproof bowl in a microwave-safe bowl. Whisk in the butter and lemon zest. Drizzle the glaze over the top of the scones. Let it set a minute before serving.
Ingredients
Directions
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, salt, and sugar. Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour. Fold the blueberries into the batter. Make a well in the center and pour in the heavy cream. Mix together. Press the dough out on a lightly floured surface into a rectangle. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until brown. Cool a bit before glazing.
You can make the lemon glaze in a double boiler. Mix the lemon juice with the confectioners' sugar until dissolved in a heatproof bowl in a microwave-safe bowl. Whisk in the butter and lemon zest. Drizzle the glaze over the top of the scones. Let it set a minute before serving.