I've become skeptical of online recipes recently. The last few left me with hockey pucks masquerading as snickerdoodles, and a chicken entree that found its home in the trash.
But today I found the most delicious recipe for blueberry scones! They were fluffy, moist, delicious little bits of carb heaven! Yes, I know this has nothing to do with jewelry or Etsy - and I'm ok with that :) Here is the recipe I used with my own personal tweaks added...
Recipe courtesy Tyler Florence, Foodnetwork.com
Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
Glaze:
1/2 cup milk
2 cups confectioners' sugar, sifted
1 teaspoon vanilla
1 tablespoon unsalted butter, melted
Directions
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 and vanilla. 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.
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.
Mix the milk, vanilla and confectioners' sugar together. Stir until the sugar dissolves. Add melted butter. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
