Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze (Food Network)

Scones:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
5 tbsp unsalted butter, cold, cut in chunks
1 cup heavy, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze: (I think this makes too much. I'd suggest halving it. You'll save time, work, products, and still have plenty of glaze. At least half of mine went on the pan.)
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tbsp unsalted butter

For directions, please visit Food Network. Unfortunately, this recipe is copyrighted and I'm not sure if there would be any copyright infringements if I posted it here.

I strongly suggest getting everything measured out before you begin cooking. This has two distinct advantages. One, you know that you have enough of everything before you start cooking. Two, everything is measured out when your 'helper' comes along and notices you cooking and decides to help. This means there are fewer mess ups when you lose count of how many cups of whatever you've already added to your recipe!

For those who always wondered, this is a pastry blender. If you're going to do a lot of baking, I suggest getting one. If you're only going to bake occasionally, or virtually never, I suggest using forks.

I really suggest mixing the blueberries in with your hands. They just don't get mixed in well with a spoon. You'll notice that one end has a lot of blueberries and the other has virtually none. As I cut the scones, I took blueberries from one end and added them to the other.

This is what your scones should look like before you cook them, after you have brushed them with cream.

The end product on our fancy plates for 'tea'.

"These are great, Mom!"

"Can I have another?"

This was the first time I tried this recipe. I've been wanting to try it for about 6 months and kept forgetting to get the lemons at the store. Man, were we missing out! This was fabulous. I think this will be a regular recipe from now on.