OCTOBER

OCTOBER

March 11, 2013

BLUEBERRY SCONES WITH LEMON GLAZE..KITCHEN STYLE....THINK ABOUT IT!

It was perfect! Perhaps TOO perfect. Everything was in it's place, neat and tidy. It must be a model home don't you think? It doesn't even look as if anyone sits on the furniture. And the kitchen.....well, you wouldn't believe the kitchen! Of course it featured stainless steel appliances and granite countertops. That's what everyone thinks they need right? Oh yes, it was a kitchen that young couples must dream about....right out of a magazine or the HGTV dream home. But, who lives here? It could be anyone.....


Have you ever been in anyone's home that did not reflect any personality at all? It was pretty and immaculately clean, yet, it had no warmth. It could have belonged to anyone.....there was nothing personal or of interest. There was nothing old, nothing with a history on display. I like things with a past.....antiques that tell a story. A kitchen with lots of beautiful pieces that you want to pick up and touch or use while serving a delicious dinner. A place to just hang out with a cup of coffee and linger over long conversations......a place with a heart.....if only people were not too quick to overlook older charm.... something to think about!
 

 

 
 
 

 

 


 

 

Yum! Nothing better than warm scones with that delicious Devonshire cream! 

 

BLUEBERRY SCONES WITH LEMON GLAZE

2 cups flour
1 T. baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze

1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

 

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. 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 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. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
 
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. 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

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