Lemon Glazed Blueberry Scones
3.5 cups unbleached all purpose flour
1 cup sugar
3.5 tsp double acting, aluminum free, baking powder
1 tsp kosher salt
1.5 sticks cold, unsalted butter
2 cups heavy cream
1 cup fresh blueberries
1.5 cups confectioners sugar
Juice of one lemon
Preheat oven to 350 for a convection oven or 375 for a still oven
Add first four ingredients to the bowl of a food processor fitted with the steel blade and blend for 15 seconds.
Cut butter into small cubes and with the blade running add to the flour mixture.
Process until the mixture resembles a course meal -- think parmesan cheese in the green shake can.
Transfer the butter/flour mixture to a large bowl
Add the blueberries and using your hands distribute throughout the flour/butter mixture.
Make a well in the center of the bowl and add 1.5 cups of the heavy cream.
Using your finger tips, start from the edges of the bowl and lift the flour/butter mixture into the heavy cream -- keep lifting the mixture from the edges to the center -- as it comes together it will start to form clumps in the bowl. Don't worry if the mixture seems very dry, you can add the remaining .5 cup of heavy cream a couple of tablespoons at a time until the dough holds together when you gently squeeze it in your hand. DO NOT OVER HYDRATE -- drier is better here. As soon as you can get the mixture to hold together, form the scones into small football shapes, place on parchment lined sheet pans and place in the freezer for 20 minutes or fridge for 30-45 minutes. Transfer to hot oven and bake until golden. Approximately 15 to 20 minutes.
While scones are baking, mix the glaze.
Remove scones from oven, wait 5 minutes and cover liberally with the glaze.
Makes 12-14 scones.