This recipe is adapted from Ina Garten’s Strawberry Scone recipe.  When I originally looked at the recipe, nothing jumped out at me.  I had a hard time finding dried strawberries and decided that I would change the flavors, no big deal.  When I got the recipe out to make them, I was pulling out the ingredients and almost stopped then and there when I realized that I had completely misread the amount of butter used.  I thought that it read 3/4 cup butter, not 3/4 pound of butter.  Now, I am not a girl to be offended by the amount of butter in most things, but this was a little out of hand.  I trust Ina.  She looks like a girl that knows a good scone.  Have faith, Bree.  Ina has never steered you wrong before.  Maybe in the direction of Weight Watchers, but that is a different story altogether.  The scones were for a special occasion and these are indeed special scones.  The are light and flaky and buttery and exactly what a scone should be.  Sometimes I am so disappointed by scones.  They look so light and delicate and then you break it in half and it has more of a stone texture than a delectable pastry.  These are worth giving a spin.  This recipe made quite a few scones, it all depends on how large your cutter is.  You could easily make these the night before you want to eat them.  Make the dough and cut them and put the cookie sheets in the fridge and pull them out right before you want to bake them off.

(Like how my ingredient shot is not even close to being in focus?  Will you still love me?)

For the scones:
4 cups flour plus 1 Tablespoon for the blueberries
2 Tablespoons sugar
2 Tablespoons baking powder
2 teaspoons salt
3/4 pound of cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1 teaspoon vanilla
1 cup dried blueberries
zest of one lemon

For the glaze:

1 cup confectioner’s sugar
2 Tablespoons fresh lemon juice
1 teaspoon vanilla

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.

Put the dry ingredients in the bowl of the mixer.  Stir together.  Add the diced butter on low speed.  Mix until the butter is in pea sized pieces.  Combine the cream, lemon zest, vanilla and eggs in a measuring cup and slowly pour into the butter flour mixture.  Combine until just blended.

Toss the dried blueberries with 1 Tablespoon flour (this helps the berries distribute evenly throughout the batter).  Add to the mixture and combine.

Turn the dough out onto a flour surface.  This is a very sticky dough.  Roll out to desired thickness and using a cookie cutter or knife cut into shapes.  I was celebrating the first day of spring so I used a flower cutter from my massive cookie cutter collection.

Put them on the parchment lined cookie sheet and bake for about 20 minutes.

Check them at 15, mine got brown quickly.

Let them cool completely before you glaze them.  To make the glaze, whisk the confectioners sugar with the lemon juice and vanilla until smooth.  Add a little more sugar or some cream to get the correct consistency.

Glaze the scones.

Share these delicious scones with somebody.  If for no other reason, you used 3/4 of a pound of butter.  You cannot let that go to waste.

Blueberry Lemon Scones
 
Ingredients
  • For the scones:
  • 4 cups flour plus 1 Tablespoon for the blueberries
  • 2 Tablespoons sugar
  • 2 Tablespoons baking powder
  • 2 teaspoons salt
  • ¾ pound of cold unsalted butter, diced
  • 4 eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 teaspoon vanilla
  • 1 cup dried blueberries
  • zest of one lemon
  • For the glaze:
  • 1 cup confectioner’s sugar
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
  2. Put the dry ingredients in the bowl of the mixer. Stir together. Add the diced butter on low speed. Mix until the butter is in pea sized pieces. Combine the cream, lemon zest, vanilla and eggs in a measuring cup and slowly pour into the butter flour mixture. Combine until just blended.
  3. Toss the dried blueberries with 1 Tablespoon flour (this helps the berries distribute evenly throughout the batter). Add to the mixture and combine.
  4. Turn the dough out onto a flour surface. This is a very sticky dough. Roll out to desired thickness and using a cookie cutter or knife cut into shapes. I was celebrating the first day of spring so I used a flower cutter from my massive cookie cutter collection.
  5. Put them on the parchment lined cookie sheet and bake for about 20 minutes.
  6. Check them at 15, mine got brown quickly.
  7. Let them cool completely before you glaze them. To make the glaze, whisk the confectioners sugar with the lemon juice and vanilla until smooth. Add a little more sugar or some cream to get the correct consistency.
  8. Glaze the scones.