Moist Blueberry Scones with Lemon Glaze

Dear Lauren,

We are back in full swing for Cook My Book (Round FOUR! Can you believe it?) and when I read Gary's cookbook, Tyler Florence's Real Kitchen, I noted that Tyler recommends that men serve these scones to their women in bed! WOWZA! Is this the Real Housewives round? Unfortunately for me, I totally forgot to tell Dad Tyler's tip and now he's out of town for the next 7 days so I decided I would go ahead and make these this morning. Why do I make things like this when I am the only one here?

Trouble. Serious trouble for me and my battle with the scale.

The scones are delicious and exactly as Tyler describes - NOT dry, NOT crumbly. In other words, delicious! Look, you need to understand, I have been looking for this exact scone recipe for years. YEARS! Do you remember the bakery in Valencia, CA called S&S? They made the only scones I've ever really loved and every once in a while I make a new scone recipe hoping against hope that I find one just like I remember theirs, moist! This is it.

I've eaten about 14 bites. Please, someone come over and save me from ME!

I didn't change much in Tyler's original recipe. I now consider him a genius.

Moist Blueberry Scones with Lemon Glaze

slightly adapted from Tyler Florence's recipe in Tyler Florence's Real Kitchen

2 cups flour

1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in teaspoon and then quartered1 cup heavy cream

1 cup fresh blueberries + a tablespoon or so of flour

Lemon Glaze:

2 large lemons, freshly squeezed
2 cups confectioners' sugar, sifted
1 Tablespoon unsalted butter
1 lemon's worth of zest, finely grated as with a Microplane Grater/Zester

Preheat oven to 400.

Sift first four ingredients together. Use a pastry blender to cut the butter into the dry ingredients. When the butter/flour mixture looks like a coarse blend, add the heavy cream just until the dough comes together. If the dough is too dry* add more heavy cream a tablespoon at a time until the dough comes together but is not wet.

In a separate bowl, toss blueberries with a little flour. This will prevent the blueberries from sinking to the bottom of the scones. Carefully fold the blueberries into the scone batter.

On a lightly floured surface, shape the dough into a rectangle that is about 1 to 1 1/2 inches thick. Cut into scones by cutting the dough rectangle in half, then in half again and then cut each quarter into triangles. Place triangles on a rimmed baking sheet lined with parchment paper. Bake for 18-20 minutes until golden brown.

While scones cool, make the glaze by combining all ingredients in a microwave safe bowl until all of the sugar is dissolved. Then microwave on high for 30 seconds, remove from microwave and stir with a whisk. This glaze recipe is for a thin glaze. If you prefer a thicker glaze, only use the juice from one large lemon.** When the scones are mostly cool, drizzle glaze on top of scones and serve.

Notes: 

*When I made the scone batter it was too crumbly to come together and I was out of heavy cream at that point so I put a couple more splashes of half and half and that was all it needed.

**I could never get the glaze to look like the photo in the cookbook which is a real shame because the photo in the cookbook was beautiful. My glaze was thin despite adding more and then even more powdered sugar. I gave up because you know what? It tasted great!

Love,