I don’t actually remember eating my first scone. I know I didn’t have a lot of them growing up. But I did have tons of biscuits, which are basically scones’ first cousins. I must admit, I am a complete fiend for biscuits; so becoming obsessed with scones was a natural progression, I suppose. And believe me when I tell you, I am OBSESSED. You will likely see more than a couple of scones recipes pop up on this blog as it progresses.
While I may not remember the first time I ate one, I do distinctly remember the first homemade one I tasted. My husband, Matt, made me these scones and brought me breakfast in bed (this was several years ago). The recipe can be found in Tyler Florence’s first cookbook, “Real Kitchen”. I have a feeling Matt picked these to make because of the heading Tyler wrote, which states, “…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.” You’ll have to ask Matt whether he personally thanked Mr. Florence later, because I don’t kiss and tell.
These little gems are everything you’d ever want in a scone. They are, quite literally, perfect: light, airy, slightly crisp on the outside, with a nicely balanced sweet and tart lemony glaze drizzled on top. Make these in the summer when the blueberries are at their peak. The lemon glaze makes a TON! You could triple the scones recipe and not run out. We freeze the extra glaze, which works beautifully. That way, the glaze is around whenever we are craving these.
Source: Real Kitchen, by Tyler Florence
2 cups flour, plus more for dusting the blueberries
1 tbs baking powder
1/2 tsp salt
2 tbs sugar
5 tbs cold, unsalted butter, cut in chunks
1 cup heavy cream
1 cup fresh blueberries
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
Zest of 1 lemon
1 tbs unsalted butter
Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, 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; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.