Our wonderful mother always made every holiday special and fun, and St Patrick’s Day was no exception. We would often get green pancakes and juice for breakfast., lots of playful pinches if we dared come out of our rooms not clad in green, and we always feasted on a dinner of Irish food that night. As we have grown older, she continues to throw a St Paddy’s party for those who live near. It’s a hoot since we are all required to bring a “party favor” (a funny joke, skit, card trick, talent, etc)! This year we had a parsnip soup, pork roast,colcannon, apple mash, and scones. My mom also told us all about one of our Irish ancestors : Mary Jane McConnell (my great, great grandmother shown in the picture behind the scones). It was a wonderful night! My contribution was the scones: Blueberry Scones with Lemon Glaze and Oatmeal Maple Pecan Scones. They were both wonderful! I am posting the blueberry scones today, but I’ll post the maple scones soon, too. These scones remind me of our grandma’s blueberry muffins. So yummy!
Hope you all have a very happy Saint Patrick’s Day!
Blueberry Scones with Lemon Glaze
Submitted by Mindy ~ The Sisters Cafe
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold and cut in chunks (I use salted and don’t adjust anything and they still turn out great)
1 cup heavy cream, plus a little more to brush the scones
1 cup fresh or frozen blueberries
1/2 cup freshly squeezed lemon juice
Zest of one lemon
1 Tablespoon butter
Preheat the oven to 400 degrees.
Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry blender, but in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. (I used frozen blueberries which taste wonderful but require even more carefulness if you don’t want blue dough).
Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1 1/4 inches. Cut the rectangle in 1/2, then cute the pieces in 1/2 again, giving you four (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. (You can also just roll it into a circle 1 1/4 inches thick and then cut into triangles either before or after cooking). Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Microwave for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.