Friday, April 24, 2009

Blueberry Scones w/ Lemon Glaze for TFF

Hi all...and happy gorgeous Friday!!! Wow, what a day it is here. I woke up early this morning to bake some scones...I've always secretly dreamed of opening or going back to work in a baker, but honestly, I cannot get up that early! I greatly admire the men and women who do...they are working while we are sleeping; baking us gorgeous bread and pastries....ah, it's devotion. I did a small stint working in a bakery during my apprenticeship. I actually love mornings, but always end up staying awake too late, so.... I am USELESS with no sleep! I love to sleep. I need to sleep. I am a grouchy girl if I don't get enough rest. So, I was pretty proud of myself this morning (you know, the getting up earlier than usual and all). I bookmarked this recipe a while ago and finally....here it is! Blueberry Scones w/ Lemon Glaze by Tyler Florence from Tyler Florence's Real Kitchen p 93-94 yield: 8 Blueberry Scones: 2 c. AP flour, plus more for dusting blueberries 1 Tbs. baking powder 1/2 tsp. salt 2 Tbs. sugar 5 Tbs. unsalted butter, cold, cut into chunks 1 c. heavy cream 1 c. fresh blueberries Lemon Glaze: 1/2 c. freshly squeezed lemon juice 2 c. confectioners' sugar, sifted zest of 1 lemon, finely grated 1 Tbs. unsalted butter Preheat oven to 400 degrees F. Sift together first 4 ingredients. Using a pastry blender, cut in the butter to coat the pieces with 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 no overwork the dough.
Wash your fresh blueberries & dry them.
Toss the blueberries in some flour to help prevent them from sinking to bottom of scone when bakes; then fold them into batter. Tyler says take care not to mash or bruise the blueberries so they don't "bleed" into the dough. I think I may be the only person in the world who actually likes it when the blueberries turn the dough (or batter, depending on what you're making) blue! Press dough onto a lightly floured surface into a rectangle. Cut in half; then cut the pieces in half again. Cut the squares in half o a diagonal to form a triangle. Place on an ungreased cookie sheet. Bake for 15-20 minutes, until golden. Let scones cool a bit before you apply glaze.

Mix lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high (actually took mine closer to a minute and a half). Whisk to smooth out any lumps and then drizzle glaze over top of scones.

Let sit a moment before serving.

I really liked these scones. They were tender and nicely flavored...the glaze was an awesome zesty contrast to the bready-ness of the scone and the mild blueberries! Mine definitely weren't as pretty as the picture in the book. I blame that on my inferior camera. HA! Enjoy the rest of your Friday, and don't forget to head over to Tyler Florence Fridays to see what everybody else cooked up!


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