Every year Nancye picks local blueberries and freezes them so we have an ample supply for pies, pancakes, muffins, scones, sauces, or whatever else we decide to use blueberries in. Frozen they are not as good as fresh picked on your cereal, or salads, or just for snacking, but they work perfectly for cooking and retain their fresh flavor through the winter. Spread fresh blueberries in a single layer on a sheet pan and freeze in your freezer. Once frozen, transfer the berries to plastic bags and store in the freezer. This recipe uses frozen berries. If you use fresh picked berries preheat the oven to 400 F. and bake for 25 minutes or until golden brown.

Yield about 8 scones
Ingredients:

• ¼ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 3 cups all-purpose flour, plus more for surface

• ½ cup (1 stick) chilled unsalted butter, cut into pieces

• 1 large egg, beaten to blend

• 1 cup heavy cream (plus ¼ cup if you choose to brush the scones before the oven)

• 1 cup blueberries

• 1 tablespoon lemon zest

Preparation:

Preheat oven to 375°.

1. Whisk granulated sugar, baking powder, baking soda, salt, and 3 cups flour in a large bowl to combine.

2. Add butter and toss to coat. Using your fingers or a pastry blender or a food processor on pulse to work the butter into the flour until you have a very coarse mixture with pea-size pieces of butter. If using a food processor, scrape the flour mixture into a large bowl.

3. Make a well in the center; add egg, cream, and mix lightly.

4. Add the blueberries, and zest and gently mix to incorporate the blueberries into the dough. (it’s okay if it looks a little dry; don’t overwork).

5. Lightly knead the dough in the bowl into a round ball.

6. Turn the dough out onto a lightly floured surface and gently pat into a 1-1 1/2”-thick round. Cut into 8 wedges and transfer to a parchment-lined baking sheet.

7. Brush dough lightly with reserved cream and sprinkle with demerara sugar. (optional, if you don’t use the glaze recipe below)

8. Bake scones until golden brown, about 30 minutes.

9. Remove scones from the oven and allow them to cool for 10-15 minutes before drizzling with the glaze. (optional) The scones are moist enough with the glaze that you don’t need butter or jam, but if that’s your preference, go for it!

Lemon Glaze:

1. 3 tablespoons of freshly squeezed lemon juice

2. 1 cups confectioners' sugar, sifted

3. 1 tablespoon unsalted butter

4. 1 lemon, zest finely grated

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave.

For the double-boiler method:
Mix the lemon juice with the confectioners sugar in a heatproof bowl over a pot of simmering water until dissolved. Whisk in the butter and lemon zest until the glaze is smooth.

For the micro-wave:In a micro-wave safe bowl, melt the butter. Whisk in the juice, confectioners sugar and lemon zest. Whisk the glaze to smooth out any lumps; if necessary micro-wave for an additional 30 seconds and whisk again to smooth out the glaze; then drizzle the glaze over the top of the scones. Let it set a few minutes before serving.

Adapted from: https://www.bonappetit.com/recipe/bas-best-cream-scones