From Tyler Florence
Ingredients: 2 cups all-purpose flour 1 tbsp baking powder 1⁄2 tsp salt 2 tbsp of sugar 5 tbsp unsalted butter, cold, cut in chunks
1⁄2 cup freshly squeezed lemon juice 2 cups confectioners’ sugar, sifted 1 tbsp unsalted butter
1 lemon, zest finely grated 1 cup blueberries-if frozen, bake scones longer 1 cup of heavy cream, plus more for brushing the scones
Directions: 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 resemble coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12" by 3" by 1 1⁄4 inches. Cut 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 400°F for 15-20 minutes or until brown. Let cool a bit before you apply the glaze.
Mix the lemon juice with the confectioners’ sugar until dissolved in a heatproof bowl over a pot of simmering water or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either mircrowave the glaze for 30 seconds or continue whisking in the double broiler.