I went shopping the other day with Lauren for school clothes. I noticed a Borders going out of business sale, so we went in and looked at the cookbooks. I found a Master Chef cookbook. I really love that show!
This is a recipe from that cookbook and it says: Recipe courtesy of Master Chef kitchen...
These are amazing! Really, be afraid, because you won't be able to stop eating these!
For the scones:
Unsalted butter, at room temperature for greasing the baking sheets
2 Cups all-purpose flour, plus more for dusting the blueberries
1 T baking powder
1/2 t fine salt
2 T sugar
5 T unsalted butter, cold, cut in chunks
1 Cup heavy cream, plus more for brushing the scones
1 Cup fresh blueberries
For the glaze:
1/4 Cup fresh lemon juice, about 2 lemons
1 1/2 Cups confectioners sugar, sifted
Zest of 1 lemon, finely grated
1 T unsalted butter
Preheat oven to 400. Lightly grease 2 baking sheets with butter.
Sift together 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. ( I had to use more than 1 cup of the cream)...Fold everything together just to incorporate. Do not overwork the dough. (my dough was very dry). Toss the blueberries in some flour-to help prevent them from sinking to the bottom of the scone when baked-then fold them into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Using an ice cream scoop or a tablespoon, drop mounds of batter onto the prepared baking sheets, about 2 inches apart to allow for spreading. Brush the scones lightly with cream. Bake for 15-18 minutes, or until lightly brown. Let the scones cool for at least 20 minutes before applying the glaze, or else it will not set.
Glaze: Mix the lemon juice and confectioners sugar together in a microwaveable bowl. Stir until the sugar dissolves. Add the lemon zest (I didn't use zest) and butter. Microwave on high power for 30 seconds. Whisk the glaze to smooth out any lumps, then drizle the glaze over the top of the scones. Let it set for 5 minutes. Store in a covered airtight container at room temperature for up to 3 days.
I put a second drizzle of the glaze on after the first one set... yum!