“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!” ~ Robert Frost
- Blueberry Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- Lemon Glaze:
- 2 tbsp freshly squeezed lemon juice, more if necessary to reach drizzling consistency
- 1 cup confectioners' sugar
- 1½ tsp butter
- zest of ½ a lemon, finely grated
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Toss the blueberries in the mixture. Take care not to mash or bruise the blueberries. 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 circle about an inch thick. Cut the circle into 8 equal pieces. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until golden brown. Let the scones cool before applying the glaze.
- Lemon Glaze:
- Mix the lemon juice with the confectioners' until dissolved in a microwave-safe bowl. Whisk in the butter and lemon zest. Microwave the glaze for 30 seconds. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it sit until set.