Blueberry Scones

 

I also made Cherry Chocolate chip scones, Peach and a Cinnamon Peach with this same recipe. I think a Jalapeno Cheddar would be great also, or Almond, even a  Lemon Poppy Seed. Just let your imagination go crazy.

Link to the Original Recipe.

https://www.mythreeseasons.com/glazed-lemon-currant-scones/?_gl=1*f04j5g*_ga*ZFNWaWc3QVgxU1VZSlBRNWNYVnExYmJDenhkZjMydEZPeUJHeGhCdGhyZG8yMEhxSkJuQTd4Z1hveXpqc05yeg

• 3 cups all purpose flour
• 2/3 cup granulated sugar
• 1 tbsp baking powder
• Zest of one lemon (about 1 tsp)
• ¾ tsp kosher salt (about ½ tsp fine salt)
• 1 ½ cup fresh or frozen blueberries
• 1 stick cold, unsalted butter, cut into ½ inch cubes
• ½ tsp vanilla extract
• ¾ cup heavy cream, plus more as needed*
• 1 egg + 1 tbsp water, beaten, for egg wash

GLAZE:

• 1 cup powdered sugar
• 1 tbsp unsalted butter, melted
• ¼ tsp vanilla extract
• 2–4 tbsp lemon juice

1. Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
2. Mix dry ingredients: In a large bowl or food processor, combine flour, sugar, baking powder and salt. 
3. Add butter and berries: Toss cubes of butter in with flour mixture. Using hands, pinch butter together into irregular pieces. Form some flat discs and some small pieces of butter, the size of large peas. Work quickly as to not overheat the butter. Stir in blueberries. Transfer mix to fridge for 5-10 minutes if butter starts to soften significantly.
4. Add wet ingredients. In a bowl, mix together 3/4 cup heavy cream, zest and vanilla. Stir into flour mixture. Add additional cream, 1 or 2 spoonfuls at a time until the dough just holds together when pinched. The dough should not be wet and sticky.
5. Form: Turn out the dough onto a lightly floured surface. Form into a ball and flatten into a 6 to 7-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to prepared baking sheet about 2 inches apart. Place in fridge or freezer for 10-30 minutes for better results.
6. Bake: Brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. A toothpick inserted into the center should come out clean. Cool for 5-10 minutes on the sheet tray, transfer to a wire rack and cool completely.
7. Glaze & serve: Combine powdered sugar, butter and vanilla in a medium bowl. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. When the scones are cooled, drizzle with glaze and allow to set before serving. Enjoy.