This is a recipe that I make all the time when I am either bored or just want something sweet to eat. My family is definitely always happy when I decide to make these for fun. They don’t require too much effort to bake and they are great for when you want something quick. After making these scones many times I have found some things that make it easier or faster. I find it easier to use your hands to mix the cold butter into the dry ingredients for step 2 (wash your hands first of course). And if you want to change it up and have a whole different flavor you could use raspberries instead of blueberries in the recipe. With the lemon glaze, most of the time you end up with a lot left over so you could probably use less of the ingredients in it if you don’t enjoy the lemon taste as much. I also like to top my scones with powdered sugar to give them extra sweetness. Overall I recommend this recipe for anyone who is in need of something fun and easy to bake but also doesn’t have a lot of time.

Ingredients:

• 2 cups of flour
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• 2 tablespoons of sugar
• 5 tablespoons of unsalted butter (cold, cut in chunks)
• 1 cup of fresh blueberries
• 1 cup of heavy cream

For the Lemon Glaze:

• ½ cup freshly squeezed lemon juice
• 2 cups of powdered sugar, sifted
• 1 tablespoon of unsalted butter
• Lemon zest from 1 lemon

DIRECTIONS

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; 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. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork 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.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Adapted from a recipe by Tyler Florence