Blueberry Short Scones with Lemon Glaze

 These scones are half way between a plain scone and a shortbread cookie ~ Clodagh McKenna

The perfect accompaniment to tea.

Scones are extremely popular in the United Kingdom. Wherever you buy coffee or tea, you will find these wonderful treats.   Additionally, afternoon tea is an everyday occasion.

There are many types of afternoon tea.

Cream tea consists of two scones served with clotted cream, jam and tea.

If you add additional desserts to cream tea you are enjoying light tea.

When you add finger sandwiches to light tea you are enjoying full tea.

If you like milk or lemon in your tea, these ingredients are placed in the tea cup first and then the tea is added.  I really enjoyed  learning  about other customs.

Below  are scones and clotted cream that we enjoyed in England.

To enjoy delicious English scones, gather the simple ingredients.

Sift the flour, sugar and baking powder into a large bowl.

Grate the butter into the flour and mix together until the mixture resembles crumbs.  Add the blueberries.

In a separate bowl, beat together the egg and cream mixture.  Pour over the flour and blueberry mixture and mix together until you form a dough.

Transfer the dough onto a floured surface.  Roll out to a thickness of ¾”.  Cut out rounds using a 2 ¼” cutter.  Place the rounds on a parchment lined baking sheet.

Brush with a beaten egg and place the baking sheet in the refrigerator to chill for one hour.

Bake in a preheated 425 degree oven for 10 – 12 minutes until the scones are golden brown.

Prepare the lemon glaze.

In a small bowl mix together the confectioner’s sugar, lemon juice and butter.  Heat in the microwave until the butter is melted, about 45 seconds.  Stir in lemon zest.

When the scones are cool, spoon the glaze over the scones.

Below the scones are served with clotted cream and blueberry jam.

Enjoy!!

Blueberry Short Scones with Lemon Glaze Recipe

By Patricia Rio Published: June 16, 2013

• Blueberry Short Scones with Lemon Glaze

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  3 votes, 5.00 avg. rating (98% score)
• Yield: 1 dozen (6 Servings)
• Prep: 30 mins
• Cook: 12 mins
• Ready In: 42 mins

Adapted from Homemade by Clodagh McKenna

Ingredients

• 2 1/2 cups all purpose flour
• 1/4 cup white sugar
• 1 tablespoon baking powder
• 1/4 pound unsalted butter
• 3/4 cup blueberries
• 1 whole large egg
• 1/3 cup half and half
• 2 tablespoons heavy cream
• 1 cup confectioner's sugar glaze
• 1/4 cup fresh lemon juice glaze
• 1/2 tablespoon unsalted butter glaze
• 1/2 lemon, zested glaze

Instructions

1. Gather the ingredients. Sift the flour, sugar and baking powder into a large bowl.
   
2. Grate the butter into the flour and mix together until the mixture resembles crumbs. Add the blueberries.
   
3. In a separate bowl, beat together the egg and cream mixture. Pour over the flour mixture and mix together until you form a dough. Transfer the dough onto a floured surface. Roll out to a thickness of ¾”. Cut out rounds using a 2 ¼” cutter. Place the rounds on a parchment lined baking sheet.
   
4. Brush with a beaten egg and place the baking sheet in the refrigerator to chill for one hour.
   
5. Bake in a preheated 425 degree oven for 10 – 12 minutes until the scones are golden brown.
   
6. Prepare the lemon glaze. In a small bowl mix together the confectioner’s sugar, lemon juice and butter. Heat in the microwave until the butter is melted, about 45 seconds. Stir in lemon zest.
   
7. When the scones are cool, spoon the glaze over the scones. Enjoy!!