My Weekend

Hurray! My camera is charged. As you can see I had a rather enjoyable weekend. My genius cooking friend Jessica gave me her recipe for scones and I couldn't wait to make them. They were easy to make and sooooo delicious. Here is the fabulous recipe, you HAVE to try them. They are little bites of heaven. PS: I used raspberries in my scones :)
Blueberry Scones with Lemon Glaze
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks (I always use salted butter, I don’t think it matters)
1 cup heavy cream, plus more for brushing the scones (or milk; they won’t be as rich, but still yummy)
1 cup fresh blueberries (or another berry, like raspberries)



Preheat the oven to 400 degrees F. 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 ( I often skip this step). Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze (recipe below).
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter (again, I use salted)

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.

Enjoy!