Blueberry Scones With Lemon Glaze

Ingredients for Scones:

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut into chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries (frozen will work, but do not thaw them before you use them. They will bleed more colour as they thaw.)
4 bags Higgins & Burke Blueberry tea, ground into fine powder

Ingredients for Lemon Glaze:

½ cup freshly squeezed lemon juice

2 cups confectioners’ (icing) sugar, sifted

1 lemon, zest finely grated

1 tablespoon unsalted butter

Directions for Scones:

Preheat oven to 400⁰F (205⁰C).

Sift together the dry ingredients; the flour, baking powder, salt, sugar and Blueberry tea.

Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should resemble coarse crumbs.

Make a well in the centre and pour in the heavy cream. Fold everything together just until incorporated, being careful not to over mix. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle, approximately 12 by 3 by 1-1/4 inches. Cut the rectangle in half and then cut each half in half again, yielding 4-3 inch squares.

Cut each square in half on the diagonal to give you 8 triangular pieces.

Place the scones on an ungreased cookie sheet and brush the tops with a little cream.

Bake for 15-20 minutes until a beautiful light brown. Set aside on cooling racks to cool.
Directions to Make Lemon Glaze:

Although glaze is usually made with a double boiler, this recipe is easy enough to make it in the microwave.

Mix the lemon juice and confectioners’ sugar together in a microwave safe glass bowl. Stir until the sugar dissolves.
Add the lemon zest and butter.
Microwave it on high for 30 seconds.
Whisk the glaze until it is smooth to remove any lumps.
Drizzle over scones. Let them sit for a minute before serving.
Serve with a cup of Higgins & Burke English Breakfast tea for a royal treat.

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