I Think I need to join some type of support group.
I can waste many an midnight hour pouring over my cookbooks and old recipes, looking for ways to reinvent my favorite things. I have made more scones lately than I care to admit. However, I have diligently baked them up and given them away. This really and truly is the only way that I am not going to end up being 300 pounds!
I do have to say that although I rarely find a combination for scones that I don't love, these were incredible. These are not my recipe though, I borrowed it from Tyler Florence's Real Kitchen cookbook. I am stock piling recipes for when Mr. Fantastic's whole family comes for Christmas. Then I can bake to my hearts content and never have to give away a thing, because I am lucky enough to have a house full to consume it all. Mr. Fantastics mom loves her some blueberries, so Geea, these are for you!
Blueberry Lemon Scones
Makes 8 scones
2 cups all-purpose flour, plus more for dusting the blueberries
1 Tablespoon baking powder
1/2 Teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut into chunks
1 cup heavy cream
1 cup fresh blueberries
1/2 cup freshly squeezed lemon juice
2 cups confectionery sugar, sifted
Zest of 1 lemon, finely grated
1 Tablespoon unsalted butter
Preheat oven to 400.
Sift together the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look 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. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scone when baked; then fold them 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 12x3x 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3-inch squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and bake for 15 to 20 minutes, until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice and confectionery sugar together in a microwave safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Microwave it for 30 seconds on high. Whisk the glaze to smooth out any; lumps and then drizzle the glaze over the top of the scones. Let it set a minute before serving.
There is a note above this recipe in the cookbook straight from Tyler himself that says:
This is a side note to all the guys out there. If you bring your woman warm blueberry scones for breakfast in bed , you'll thank me later.
I had these made the night before so all Mr. Fantastic had to do was roll out of bed, turn on the coffee maker and throw these in the oven. He is still thanking Tyler.