What’s fun and sweet and better with friends?
Oh… right… and scones!
I thought the bright flavors of blueberry and lemon would be the perfect thing to make for my best friend’s birthday.
We were in for a great night celebrating a sweet friend we all love. Lots of catching up, laughter, and last but not least… tasty finger foods.
And I can’t promise you we didn’t watch YouTube videos for at least an hour.
That’s Megs on the left with the gorgeous red hair!
But this is us most of the time…
I’m not even sure our friendship can be completely explained. It’s just this wonderful concoction of laughter and goofiness, encouragement and understanding sprinkled with lots of love and quirkiness!
She has been a huge encouragement to me in starting and progressing on this blog (thanks, Megs!). Meanwhile, she is a super talented photographer, writer, marketer, and aspiring business woman extraordinaire who is going to do great things in this world.
Blueberry Scones with Lemon Glaze; Tyler Florence – Food Network
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Preheat the oven to 400 degrees F. Sift together the dry ingredients; 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. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
TIPS: I didn’t have heavy cream so I used 2% milk instead and I added some vanilla to the scone mixture. I also made these into mini-scones to stretch out the number and for easier pick-up-and-go party eating.
Make ’em for your best friend and have a smashing ol’ time
eating devouring them together.