Dear self, Please find something else to blog about besides food!
Signed, Bored with Blogging
I found this recipe via the blog, Tongue and Cheeky (on my sidebar under cooking blogs) It is a superbly delicious recipe that is unbelievably simple. You may never make a box mix of blueberry muffins again after trying this recipe - it is that good and that easy!
Blueberry Cream Scones
For the Scones:
2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 teaspoon salt
Zest of 2 lemons (I just added a tsp. of lemon juice from the fridge)
1 1/2 c. frozen wild blueberries (or fresh blueberries)
1 1/4 cups heavy cream (at my store this was expensive so I substituted whipping cream and they still turned out great)
2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 teaspoon salt
Zest of 2 lemons (I just added a tsp. of lemon juice from the fridge)
1 1/2 c. frozen wild blueberries (or fresh blueberries)
1 1/4 cups heavy cream (at my store this was expensive so I substituted whipping cream and they still turned out great)
For the glaze:
2 c. powdered sugar
Juice of 2 lemons ( I used 2 T. of prepared lemon juice)
1/4 c. heavy cream (again – I subbed whipping cream)
1/2 tsp. vanilla
2 c. powdered sugar
Juice of 2 lemons ( I used 2 T. of prepared lemon juice)
1/4 c. heavy cream (again – I subbed whipping cream)
1/2 tsp. vanilla
In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Add the blueberries and heavy cream and stir together gently with a fork. You don’t want to over-mix the dough, so just stir your fork in a circle around the bowl, until the dough starts to follow it and lump together slightly. Turn the dough out onto a clean surface and knead it two or three times. Shape the dough into a large, evenly 1 1/2 to 2″ thick circle. Slice into serving sized pieces.
At this point, you can brush the dough with a bit of cream and sprinkle sugar on it. If you plan to glaze your scones, you won’t need to sprinkle them with anything. Place scones on a cookie sheet and bake in an oven preheated to 350 degress for 13-15 minutes, or just until the edges begin to brown. Spoon glaze over hot scones. Allow to cool slightly before serving.
To make glaze: whisk together all ingredients until a smooth, slightly-runny consistency is achieved.
*** Next time I will make sure to bake mine a few minutes longer – they were done but not really browned at all – they were so soft and tender that you had to eat them with a plate and fork. During the school year, I will need something that can be eaten on the go!
*** Also – while the glaze was super yummy – I plan to try them with just the sugar for a more simplified version. I think the sugar topping will allow them to be stored longer.
