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I have made these scones many times usually with a lemon glaze but if my fruit bin has only oranges, that is what I go with. No extra trip to the grocery store because the orange is wonderful too just a little less tangy. You may even prefer the orange over the lemon for a change.
We are pretty lucky to live near the “Blueberry Capital of the World.” Hammonton is a town in Atlantic County, New Jersey. It is located directly between Philadelphia and the resort town of Atlantic City. 80 percent of New Jersey’s blueberries come from Atlantic County’s 56 farms, which are all located in or directly around Hammonton.
From the time our girls were little tykes, we rode a tractor into the fields to fill to the brim, the buckets with ropes around our necks, with juicy blueberries. The ones we didn’t eat right away went into the freezer to use throughout the year. And to make treats like this.
The scone itself has very little sugar. Here they are just out of the oven with the juicy blueberries beginning to bubble through.
What takes them over-the-top good is the sweet glaze from fresh oranges (or lemons).
Zest the oranges and then squeeze the juice.
The juice and zest is mixed with a little butter and confectioners’ sugar.
Spoon or brush on the glaze and try hard not to lick the drips 😉
I like to brush on the glaze several times and allow it to seep through all the nooks and crannies.
The recipe makes eight scones and should you have leftovers, place between waxed paper, into an air-tight freezer bag or container and freeze. They take little time to thaw and are fresh-made whenever you are in the mood.
Blueberry Scones with Lemon Glaze
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. 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 about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
- I have pressed the dough into a rectangle as described above and I have also pressed it into a circle disk and cut into triangles. Both ways work equally well. You will have to dip the cutting knife into flour each time to get a clean cut as the dough is sticky.
- I have substituted whole milk for the heavy cream to lighten the calories. I think the scones turn out very well doing this. The scones will be richer if you use the heavy cream.
- The recipe makes a lot of glaze. You could easily make just half to glaze each scone but if you like more, brush on the glaze several times to really coat each one.
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