Saturday, June 29, 2013

Blueberry Cream Scones (or Let Them Eat Blueberries)

As previously discussed; blueberries, it's time to eat them.

I happen to be located near enough to Leduc Blueberries to get fresh blueberries every summer.  I mean, everyone can probably get blueberries from the grocery store, but they are so much better when you can get them right from the source.  I usually end up with a 5 pound box, and  I eat them fresh for as long as I can, but I always have to freeze some, because my husband, of course, doesn't really care for them.  Not even in pancakes.  Muffins only, but how many muffins is one girl expected to make?  So today's project, in an effort to use up last summer's blueberries, is blueberry scones.
Blueberry Cream Scones

You'll need...
For the scones -
4 cups all purpose flour
1/2 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 cup heavy cream
1 cup half & half
1/2 cup sour cream
Zest of one lemon (about one teaspoon)
1/2 teaspoon vanilla
1 cup frozen blueberries

For the glaze -
2 tablespoons lemon juice
1/2 cup powdered sugar
1/4 teaspoon meringue powder

Get prepared...
Preheat the oven to 350°F
Zest and juice one lemon, set aside.

For the scones -
In a small mixing bowl, combine heavy cream, half and half and sour cream and stir to create a uniform mixture.  Mix in lemon zest and vanilla and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.  Make a well in the center of the dry ingredients and, all at once, add the wet ingredients and blueberries to the dry, stirring with a wooden spoon until the dough just comes together, it will be a fairly wet dough.
Turn the dough out onto a floured surface, and use your hands to form it into a 10 to 12 inch disc.  Using a sharp knife or a bench scraper, cut the disc into 12 to 14 triangles and place on two large cookie sheets, about one inch apart. 
Alternately, you can use a large cookie scoop to portion the dough and form it into 12 to 14 small discs on the cookie sheets.
Bake for 25 to 30 minutes, or until golden.  Allow scones to cool for 15 minutes before serving or completely before glazing.
For the glaze -
Combine lemon juice, powdered sugar and meringue powder in a small bowl, and whisk until sugar is completely dissolved and mixture has thickened.  Once scones have cooled completely, pour glaze over the scones as desired.  They can be served as is, or glaze will harden as it stands.
Store in an airtight container.

Makes 12-14 scones.
Recipe adapted from Panera Bread Wild Blueberry Cream Scones.
The lemon glaze adds the perfect amount of sweet and tart to the scones.  It also plays wonderfully with the lemon zest in the dough.  If you're going to skip the glaze, I would recommend brushing the tops with a little extra half and half and sprinkling with a little extra sugar prior to baking.  It will give them that extra little pop of sweetness that they need. 
Live life.  Love summer. Eat blueberries.

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