Very Blueberry Scones
Blueberry scones with lemon glaze
When we sent Aunt Lynne some blueberry powder, she had no idea what to do with it, so she threw it in her blueberry scone recipe. Turns out she knew exactly what to do with it! These scones won’t last long. Fresh or frozen blueberries both work perfectly and the blueberry powder makes them burst with blueberry flavor. You might want to double the recipe. Just sayin’.
Displayed on Damariscotta Pottery
SCONE ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons wild blueberry powder
1/2 teaspoon salt
2 tablespoons sugar
7 tablespoons unsalted butter, cold, cut in chunks
1 & 1/2 cups fresh blueberries
1 & 1/4 cups heavy cream, plus more for brushing the scones
LEMON GLAZE:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
INSTRUCTIONs:
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, blueberry powder, salt, and sugar. Using 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. Make a well in the center and pour in the heavy cream. Fold everything together until just combined.
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 about 15 minutes until.. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice with the confectioners' until combined. Stir in the melted butter. 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. Dust with blueberry powder and enjoy!
