June 21, 2010

Blueberries in scones

I am always in happy land when blueberries are around.  :-) 

A few days ago I got even happier.  AJ left a comment on my blog that directed me to his blog - AJ's Cooking Secrets.  

Which is where I saw the recipe for these blueberry scones.  I immediately knew what I would be using the blueberries I had just bought for!  AJ made Tyler Florence's recipe for blueberry scones.  I went to the Food Network site and read the reviews on Tyler's scones.  Several people were having trouble with them being dry (AJ had this problem too) - but me?  I have to be different you know?  I had a problem with them being too wet!  ha ha.  Could be because I didn't use heavy cream.  

I think I was better off with a wetter dough - because I used fresh blueberries and they didn't crush because of the wetter dough.   In any case, they were yummy (Justin ate quite a few!).  Much better the morning you make them however - so plan to have company!

Blueberry Scones
Adapted from Tyler Florence Blueberry Scones with Lemon Glaze

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut in chunks
1/2 cup International Delight Sugar-Free French Vanilla Creamer
1/2 cup 2% milk
1 heaping cup fresh blueberries

Juice of one large lemon
grated rind of lemon
1-1/2 cups powdered sugar (more if needed)
Preheat the oven to 400 degrees F.

Stir together the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour until crumbly.  Make a well in the center and pour in the creamer and milk. Fold everything together just to incorporate; do not overmix the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries
Press the dough out on a lightly floured baking stone , forming circle.  If your dough was wet like mine you may need to use more flour to prevent sticking.  Cut into 8 pieces (like you would a pie) and carefully separate scones so they do not touch.   Brush the tops with a little of the creamer . Bake for 15 to 20 minutes Let the scones cool slightly before you apply the glaze.

To make the glaze, mix the juice, rind and powdered sugar together.  I added 1/4 cup of sugar at a time until the glaze was a good consistency to drizzle over the scones.

**The leftover glaze is delicious drizzled over a fresh fruit salad!

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