Recipe courtesy Tyler Florence
These are scones, not stones, the hard, crumbly things you may be used to. Avoid using frozen blueberries because the color bleeds too much into the dough and spoils the look of the scone. This is a side note to all the guys out there. If you bring your woman warm blueberry scones for breakfast in bed, you’ll thank me later.
Preheat the oven to 400°F. Sift together 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. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scone when baked; then fold them into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 11
inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3-inch squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and bake for 15 to 20 minutes, until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e., over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps and then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Edited: October 9th, 2009