Blueberry scones bring joy to mornings

Blueberry scones bring joy to mornings Julia kasabian '21

Throughout time, scones have been a classic breakfast treat. Making scones may seem like a challenge for the average baker, but this recipe is incredibly easy and delicious. These blueberry scones with lemon glaze are the perfect sweet to make for family, since we all have a bit of extra time on our hands.

To begin, preheat the oven to 400 degrees. Then, sift together two cups all-purpose flour, two tablespoons sugar, one tablespoon baking powder and one-half teaspoon of salt.

Using two forks, cut five tablespoons of cold unsalted butter (in chunks) into the flour mixture. The mixture should look like it's in coarse crumbs when done.

Add one cup fresh blueberries and fold them carefully into the dough, making sure not to bruise or mash the berries.

Make a well in the center of the dough and pour in one cup heavy cream. Then, fold in the cream just until it's incorporated. Don't overwork the dough. If your dough isn't moist enough, add some more heavy cream.

Next, place the dough onto a lightly floured surface, such as a cutting board. Press the dough into a large rectangle. Then cut the rectangle in half, and cut those pieces in half again. You should have four squares of dough. Cut the squares on a diagonal to create eight triangle-shaped scones.

Place the scones on an ungreased cookie sheet and brush the tops with a bit of heavy cream. Bake for 15 to 20 minutes or until golden brown.

To make the lemon glaze, mix one-half cup of freshly squeezed lemon juice and two cups confectioners' sugar in a microwave-safe bowl until the sugar is dissolved. Then, add one tablespoon unsalted butter and and the zest of one lemon. Microwave the glaze for 30 seconds. After, whisk the glaze until smooth.

Once the scones have cooled, drizzle the glaze over them and enjoy.

All photos by Julia Kasabian '21

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