I had been wanting to try this recipe for a long time, it looked so delicious. And as I mentioned in my last post I was inspired by seeing fresh blueberries for a reasonable price at the grocery store so scones for dinner was on. It took a little bit of time but not too much and while these were baking I prepared the asparagus. So while the aparagus was baking the scones were cooling and than glazed and it all came together about perfectly.
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 teaspoon salt
5 tablespoons unsalted cold butter, cut into cubes
1 cup heavy cream
1 cup fresh blueberries
coarse sugar
VanillaGlaze:
1 cup powdered sugar
2-3 TBS half and half
1/4 tsp vanilla extract
Directions:
Preheat oven to 400 degrees.
- Stir together the flour, sugar, baking powder, and salt in a large bowl.
- Using a pastry blender, cut in the cold butter into the dry ingredients until it looks like coarse crumbs. (I loved this part, cutting the butter into cubes makes so much of a difference to help it blend in way faster.)
- Carefully stir in the heavy cream into the flour mixture.
- Add the blueberries to the mixture carefully, to not smash them.
- Pour the mixture onto a lightly floured surface and work it into a ball. Press it into a disk, about 8 inches across.
- Cut into 8 wedges, like you’d cut a pie. Place the slices onto a lined baking sheet, about 2 to 3 inches apart.
- Sprinkle coarse sugar over the top of each biscuit.
- Bake the scones for about 15 to 20 minutes until golden brown on the edges, and lightly brown on top. Remove from the oven and let cool for a few minutes.
- Whisk together the ingredients for the glaze until smooth. Drizzle the glaze over the top of the scones.
Brittany says
Looks and sounds delicious…my Mom would love these! I'm your newest follower…enjoying your great recipes:). Would love it if you'd come check out ours too! Brittany @ funwiththefullwoods.blogspot.com
cheartstrings says
That is the perfect combination! Looks delicious. Come over and visit us. We have a terrific tomato pie on the menu this week.