Lemon Blueberry Scones

We love scones -- probably our favorite breakfast (or tea) bread. Our first introduction to scones was in England when we had our first cream tea -- a plain scone with bowls of cream and jam and although we ate them backward (we piled on the jam and then the cream) we thought them wonderful food.
Scones in England are more for tea than for breakfast . . . but we find them great breakfast fare -- especially with the perfect cup of coffee.

I was scone challenged until I found the Barefoot Contessa recipe. Made in the mixer, they are easy scones and turn out perfect every time!
These are lemon blueberry scones -- with a smidgen of icing. They are our adaptation of Ina Garten's cranberry orange scones. Not having dried cranberries but having dried blueberries we made the substitution and instead of orange juice and zest we used lemon for we felt that blueberry and lemon had a greater affinity than blueberry and orange.

The result -- perfect -- both for breakfast and for tea that afternoon.

Blueberry Lemon Scones

4 cups plus 1/4 cup flour

1/4 cup sugar (plus additional for sprinkling)

2 T. baking powder

2 t. kosher salt

1 T. grated lemon zest

3/4 pound cold, unsalted butter, diced

4 large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried blueberries

1 egg beaten with 2 T. water for egg wash

1/2 cup powdered sugar plus 2 T.

4 t. freshly squeezed lemon juice

Preheat the oven to 400.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

Combine the eggs and heavy cream and, with the mixer o low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried blueberries and 1/4 cup of flour, add to the dough and mix on low speed until blended. Dump the dough onto a well floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3 inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides fully baked. Allow the scones to cool for 15 minutes and then whisk together the confectioners sugar and lemon juice and drizzle over scones.