I. LOVE. SPRING. And it's not just the warmer sun and refreshing breeze that have me feeling giddy. Spring provides a sort of revitalization for mind, body and soul; creating a blank canvas upon which even the simplest pleasures leave a vivid and lasting impression. The sweet-and-slightly-tart flavors of blueberries and lemon combine beautifully (and easily!) in this classic scone recipe which is delightfully light and undeniably fresh.... just like spring.
1 ¾ cups all purpose flour
½ teaspoon salt
½ tablespoon baking powder
1 tablespoon Sugar
5 tablespoons butter
½ cup heavy cream
¼ cup chopped walnuts or pecans
1 cup blueberries
Cinnamon and sugar for dusting
Preheat oven to 400 degrees F.
Combine the flour, salt, baking powder and sugar in a medium mixing bowl.
Add the butter to the dry mixture, 1 tablespoon at a time and mix with a fork until crumbs form.
Add the egg and the cream. Stir the mixture with a spoon until smooth.
Add walnuts and blueberries and incorporate them into the mixture evenly.
Scoop scones with an ice cream scooper and sprinkle with cinnamon and sugar
Place on to cookie sheet and bake for 7-10 minutes.
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.
Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones once they have cooled.
These bites of sunshine are best eaten outdoors, alongside friends, with a cup of coffee or glass of iced tea. Enjoy!