Baking Scones with Dried Blueberries - by Sunscape

I took a break from canning and decided to bake instead. I just can't seem to stay out of the kitchen. I had two bags of dried blueberries that had been hanging out in the pantry. It was time to make some goodies for hubby out of them.

Dried Blueberry & Lemon Scones

"Recipe Source"
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 lemon, zested and juiced (1/2 the zest used in the scones; the remainder plus 1/4 cup of the juice is used in the glaze, below.)
6 tablespoons cold butter, cut in chunks
1 cup dried blueberries
1 cup cream (you may need a little more or less)

Glaze:
1/4 cup lemon juice, along with 1/2 the zest of one lemon
1 1/2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter

Preheat the oven to 400 degrees F.

Sift together the dry ingredients with half the lemon zest and mix thoroughly. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. You’ll know it’s right when you can squeeze a portion of it in your hand and it sticks together.

Add the dried blueberries, then make a well in the center and pour in the cream, holding back a tablespoon or two. Fold everything together just to incorporate; do not overwork the dough.

Gently press the dough out on a lightly floured surface into a rectangle about 10 by 4 by 1 1/4 " thick. Cut the dough in 1/2, then in 1/2 again, making 4 squares. Next, cut each square diagonally in 1/2 to make the triangle scones.

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Place the scones on an ungreased cookie sheet and bake them at 400°F for 15 to 20 minutes until slightly golden.

Glaze:
Melt the butter in a medium-sized bowl; whisk in the confectioner’s sugar until dissolved and add the remaining lemon zest. If it needs to be thinned, add lemon juice one teaspoon at a time. Spread the glaze onto the cooled scones.