This recipe for "scones" is nothing like the US version of scones I grew up with. Those were delicious little pieces of buttermilk yeast dough fried in hot oil until golden brown. They were fabulous, but very time consuming - not to mention they were a major commitment. I'll post the recipe for my mother's buttermilk scones someday. But for now - these are wonderful to enjoy for breakfast or brunch.
2 cups unbleached flour
2 tsp baking powder
3 Tbs sugar
1/2 cup cold butter (one stick)
1 cup fresh blueberries
zest of one lemon
1 cup heavy cream
dash of vanilla
2 cups powdered sugar (+ or -)
3-4 Tbs fresh lemon juice
Combine dry ingredients in large bowl. Cut butter into thin slices and drop into dry ingredients. Cut in with a pastry blender until crumbly - butter should be no larger than the size of a pea.
Now toss in the lemon zest and combine well. Gently add the blueberries - being careful not to smash them.
Make a well in the center, and add cream all at once. Toss gently with a spatula, folding in just until the dry ingredients are incorporated into the cream.
At this point, you may press into a circle and cut out (taking care not to cut into a blueberry) into triangle shapes. I didn't want to take a chance with the blueberries and a KNIFE, so I formed them into triangles by hand.
Place on baking sheet, pressing down until they are no thicker than 1".
Brush with additional heavy cream, then sprinkle with additional sugar.
Bake at 400° for about 20 minutes, or until barely browned and blueberries are bursting.
Remove to wire racks and combine lemon glaze ingredients. Drizzle over each scone when cooled.
Makes approximately 10 scones.
Recipe from: littlemissmomma.com