Blueberry Scones with Clementine Glaze

Yield: 10-12                              


2 cups all purpose flour

3 Tbsp sugar

1 Tbsp baking powder

3/4 tsp salt

6 Tbsp cold butter, cut into pieces

1 1/2 cup fresh blueberries

1 tsp clementine zest

1/3 cup heavy cream

2 eggs


1 1/2 cup powdered sugar

juice of 3 clementines

Preheat oven to 400.

In a large mixing bowl sift together the flour, sugar, baking powder and salt.  With a pastry cutter, cut the butter into the flour until the butter is in small pieces, no bigger than the size of a pea.  Gently mix in the blueberries and zest.  In a small bowl combine the heavy cream and eggs and whisk together until combined.  Pour this mixture into the flour and gently mix until just combined– the mixture will not seem as though it is all stuck together.  Place the mixture onto a floured surface and pat into a rough disc or square.  Cut the dough in triangles or squares and place on a parchment lined baking sheet.  

Bake for about 15-20 minutes until very lightly browned.  

As soon as the scones come out of the oven combine the powdered sugar and juice in a mixing bowl and mix well.  Brush or drizzle the icing over the scones while they are still warm.  

Source: Martha Stewart