Blueberry Scones with Lemony Glaze by Chef David Lawrence

May 29, 2009.   3 Comments.   Categories Breakfast / Brunch, Chef David Lawrence, Contributing Chefs, Desserts.  

• 2 cups all-purpose flour, plus more for dusting board
• 5 teaspoons sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• Zest of 2 lemons
• 9 tablespoons unsalted butter, diced and very cold
• 1½ cups fresh blueberries
• 2 large eggs
• 1/3 cup heavy cream, plus more for brushing tops

• ½ cup freshly squeezed lemon juice
• 2 cups confectioners’ sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter

Method:

• Preheat the oven to 400 degrees.
• Line a sheet pan with parchment paper and set aside.
• Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Add the butter and work it into the flour mixture with a pastry cutter or by pressing it between your fingers until the mixture resembles coarse meal and the butter is about the size of peas. Using your fingers, gently toss the blueberries with the flour mixture. At this point I usually place bowl back into the refrigerator to keep the butter cold while I whisk together the cream and the eggs.
• Make a well in the center of the flour mixture and pour in the eggs and cream. Using the tines of the fork and working from the outside of the flour mixture, gently start incorporating the dry ingredients into the wet until just combined being careful not to mash the berries. The key is not to overwork the dough, but to just bring it together. It will be crumbly, but that’s exactly what makes a moist, tender scone in the end.
• Lightly dust your work surface with flour and turn the dough out onto it. Gently knead the dough and pat it out into a 6-inch rectangle. Using a knife or a pastry bench scraper, cut the dough into 4 equal squares. Cut each square in half on the diagonal to make eight triangles. Carefully transfer the scones to the prepared sheet pans. Brush tops with remaining cream.
• Bake until lightly golden brown and firm to the touch, about 15 to 18 minutes.
• Meanwhile, to make the glaze, mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl (I use a Pyrex glass measuring cup). Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps. Cool the scones slightly on a wire rack then drizzle artfully over the top of the warm scones.

VARIATION: To make Cinnamon Chocolate Scones, substitute 2 teaspoons ground cinnamon in place of the lemon zest and 1½ cups chopped bittersweet chocolate chunks for the fresh blueberries.

Recipe and photos reprinted with permission by Chef David Lawrence