Summit Blueberry Scones with Glacial Glaze
These delightful scones evoke the cool, crisp air of the highest peaks, studded with sweet blueberries and finished with a shimmering, icy glaze. Perfect for a leisurely breakfast or an afternoon snack with warm tea, they capture the essence of a tranquil mountain morning.
Directions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- 3
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 4
Gently fold in the blueberries. In a separate bowl, whisk together 1/2 cup heavy cream and the egg.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 6
Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges.
- 7
Place the wedges on the prepared baking sheet. Brush the tops with additional heavy cream.
- 8
Bake for 15-18 minutes, or until golden brown and cooked through. Let cool on a wire rack.
- 9
While scones cool, prepare the glaze: whisk together confectioners' sugar and milk or lemon juice until smooth and pourable.
- 10
Drizzle the glaze over the cooled scones before serving.