Monday, August 26, 2013

Blueberry Scones with Clementine Glaze


Blueberries have to be one of the most inviting summer foods.  Plump and bright, just asking for you to pop one in your mouth– that is unless you are me who only eats blueberries in something.  Even though I don't like to eat blueberries by the handful I tend to buy them buy the cartload.  




Inevitably, this week I ended up with a huge bowl of blueberries just sitting in my fridge, waiting to be eaten.  Saturday seemed like the perfect day to create a delicious treat and so I got to work, using this recipe by Martha Stewart as my base, to create these perfect blueberry scones with clementine glaze.


The result in this endeavor was superb.  A moist and light scone dotted with plump blueberries and flecks of clementine zest.  I topped these babies with a lovely glaze that added just the right amount of fresh, sweet citrus as a finishing touch.

I'm pretty sure that these blueberry scones make the perfect breakfast.  Take a couple outside and relax in the sun.  With the weather we have been having– it would be a shame not to.


Blueberry Scones with Clementine Glaze

Yield: 10-12

Scones
2 cups all purpose flour
3 Tbsp sugar
1 Tbsp baking powder
3/4 tsp salt
6 Tbsp cold butter, cut into pieces
1 1/2 cup fresh blueberries
1 tsp clementine zest
1/3 cup heavy cream
2 eggs

Glaze
1 1/2 cup powdered sugar
juice of 3 clementines

Preheat oven to 400.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.  With a pastry cutter, cut the butter into the flour until the butter is in small pieces, no bigger than the size of a pea.  Gently mix in the blueberries and zest.  In a small bowl combine the heavy cream and eggs and whisk together until combined.  Pour this mixture into the flour and gently mix until just combined– the mixture will not seem as though it is all stuck together.  Place the mixture onto a floured surface and pat into a rough disc or square.  Cut the dough in triangles or squares and place on a parchment lined baking sheet.  

Bake for about 15-20 minutes until very lightly browned.  

As soon as the scones come out of the oven combine the powdered sugar and juice in a mixing bowl and mix well.  Brush or drizzle the icing over the scones while they are still warm.  

Source: Martha Stewart

Printable Recipe

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