In a few recent posts, I discussed blueberry picking and blueberry pie. Last night I made blueberry scones! This was a recipe I had saved from the Food Network website a while back. I knew with a bowl of fresh blueberries sitting in my fridge, I just had to try it!
“Scones got their start as a Scottish quick bread,” according to a Food Reference website. They apparently date back as far as the 1500s. We are familiar with scones being served with tea in the afternoon. But, many will partake of the bread-like treat for breakfast as well. Breakfast time is tea-time for me, so this is when I planned to eat my scones.
But, before I eat them, I must make them. It took me a full week after blueberry picking to get around to making the scones. I made them after dinner last night. All in all, the recipe was easy to follow and the ingredient list was not extensive. But, I was unable to make them at our cabin this past weekend due to not having a supply of confectioner’s sugar for the glaze. I really, really wanted the lemon glaze, so I waited until we got home.
As as gathered my ingredients, I hoped that the blueberries, picked fresh eight days ago, were still in good shape. Relief! They looked great – still plump and firm with a purply-blue glow.
The recipe was easy, but the dough turned out to be very dry. It was crumbly as it should have been but the heavy cream did little to hold it together. I think I’ll try 2-4 more tablespoons of cream next time.
Anyway, after mixing the ingredients – by hand – and trying not to squish the blueberries, I had the most trouble forming the long rectangle 12″ x 3″ x 1.5″ from which the scones would be cut prior to baking. Squeezing and firmly shaping the dough while not crushing the blueberries was hard!
Finally, I had a shape that resembled the dimensions. I cut the scones and put them on the baking tray. Twenty minutes later – they were done! I mixed up the lemon glaze, complete with zest and was ready to coat the scones as soon as they were cool enough.
Thirty minutes later, I was eating a homemade blueberry-lemon scone. Yum! I can honestly say the scones were delicious and the ONLY thing I’ve eaten in the last twelve hours (two and a half different helpings).
With only a few ingredients and minimal prep or cooking time, I suggest you try making a batch for yourself and your family!
Blueberry Scones with Lemon Glaze. (recipe)