Blueberry Scones with Lemon Glaze

As some of you might know, we are big followers of Celtic Fairs. The biggest one in our neck of the woods was this past weekend. One of the nice things about attending fairs is that you get to know some of the merchants. We spend the day two weekends ago in Auburn chatting with some artists and merchants. When we went to the gathering in Sonora the following weekend, it was like running into old friends. That was nice and added to the pleasure of the day.

Kiddo found another delicious loose leaf tea from Kitchen Witch Gourmet. It’s called Berry’ed Treasure; a blend of black tea, hibiscus, elder berries, heather flowers, and raspberry leaves. This tea is wonderful hot, and it will make a great iced tea come summer. I love Raspberry Ice Tea, and this is even better!

Naturally, I needed to serve this awesome new tea with some delicious Blueberry Scones. I love spending the morning chatting with Kiddo, sipping a delightful cup of tea and savoring the delicious flavors of the morning with a freshly baked scone.

Blueberry Scones with Lemon Glaze
Scones
6 tablespoons Butter
1 1/4 cup fresh Blueberries
Olive oil as needed
2 cups Flour
1/3 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 teaspoon Lemon Zest
3/4 cup Half-and-Half

Cut butter into small pieces. Wrap in plastic wrap and place in the freezer to get very cold.

Rinse blueberries, set aside on paper towels to dry. Blot any excess water from the berries.

Heat oven to 375 degrees. Lightly oil a baking stone with olive oil, and set aside.

In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Set aside.

Finely zest lemon. Add 1 teaspoon zest to the flour mixture.

Cut in the chilled butter with a pastry cutter or your finger tips, mixing until the butter resembles small peas.

Add the blueberries and gently toss to coat the berries with the flour mixture.

Add the half-and-half and gently stir until the dough comes together and the blueberries are well-distributed.

Lightly flour a work surface. Dust hands with flour as well. Turn the dough out onto the prepared work surface and pat into a circle about 1/2 an inch thick.

Dust a 2-inch fluted biscuit cutter with flour. Cut rounds from the disk. Scrape together any scraps, pat down and continue cutting. You should get between 8 and 10 scones.

Arrange scones on the baking stone. Place on the center rack of the heated oven.

Bake scones for about 14 to 18 minutes, or until nicely golden.

While scones are baking, prepare the glaze.

Lemon Glaze
3/4 cup Powdered Sugar
Pinch of Salt
1 tablespoon Lemon Juice
1/2 tablespoon Half-and-Half

In a small bowl, sift powdered sugar with a pinch of salt. Add lemon juice and half-and-half. Whisk to create a glaze.

When the scones are baked, remove from oven. Allow scones to sit for a few minutes, then burst the tops of the scones with glaze. Serve warm and enjoy.