Cooking Corner: Blueberry Scones

BY BRITTANY CLINE (’16)

Blueberry scones are a wonderful, light dessert for a cool, fall night. They have a flaky consistency with a lemon glaze melted over top. They are absolutely delicious and perfect for any time of the year, really!

  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 2 tablespoons of sugar
  • 5 tablespoons of butter (cold, cut into small chunks)
  • 1 cup of fresh blueberries
  • 1 cup of heavy cream

For Lemon Glaze:

  • ½ cup of freshly squeezed lemon juice
  • 2 cups of confectioners’ sugar
  • 1 tablespoon of butter
  • 1 lemon (finely grated zest)

Procedure:

  • Preheat oven to 400 degrees
  • Mix together the dry ingredients; including the flour, baking powder, salt and sugar
  • Cut in the butter using two forks, covering the flour (should appear like coarse crumbs)
  • Fold blueberries into batter (make sure to not crush the blueberries or the bold color will seep into the dough)
  • Fold everything together, only to incorporate all of the ingredients (make sure not to overwork the dough)
  • Lightly flour a flat surface and press the dough into a circular shape
  • Cut the dough into smaller circles, about 4 (3 inch) each (using a circular shape cookie cutter)
  • Place scones on ungreased cookie sheet and brush with a little heavy cream
  • Bake for 15-20 minutes or until golden brown
  • Let cool before adding glaze

Lemon Glaze Procedure

  • Mix lemon juice with confectioners’ sugar until it dissolves in microwave-safe bowl
  • Whisk in the lemon zest and the butter
  • Whisk the glaze to smooth out any lumps
  • Drizzle over top of the scones
  • Let sit until glaze dries and hardens on the scones
  • Enjoy!