Re: Blueberry Scones (need help on cream measurement!)

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This seems to be Tyler Florence's Blueberry Scones with Lemon
Glaze (see link), so the amount of heavy cream is "1 cup heavy
cream, plus more for brushing the scones".

Thanks for posting it! My mouth is watering....

:)
==
On 6/23/10, ok wrote:
> Pre-heat oven to 400. Sift together 2 c. flour, 1 tbs.
> baking powder, 1/2 tsp. salt, and 2 tbs. sugar. Use 2 forks
> or a pastry cutter to cut in 5 tbs. cold unsalted butter.
> (You can put the butter through cheese grater first.)
> Mixture should look like coarse crumbs.
>
> Make a well in the center and pour in 1 (oh shoot, the PTA
> mom's recipe doesn't say 1 what) heavy cream. Fold
> everything together to incorporate. Do not overwork dough.
> Toss 1 c. fresh blueberries with some flour, then fold them
> into the mixture. Do not mash or bruise the berries or it
> will stain the dough. The mixture is very dry at this
> point. That's OK. Don't try to add more cream.
>
> Press the dough out on a lightly foured surface into a
> rectangle about 12 x 3 inches. Cut into four 3 x 3 inches
> and cut each square into four triangles. Place on an
> ungreased cookie sheet and bake 15 to 20 min. Let cool and
> then glaze with lemon glaze.
>
> Lemon Glaze
>
> Mix 1/2 c. freshly squeezed lemon juice with 2 c.
> confectioners sugar and stir until the sugar dissolves.
> Add zest from one lemon finely grated and 1 tbs. butter.
> Nuke for 30 seconds. Whisk the glaze to smooth out any
> lumps and then drizzle over the top of the scones. Let set
> for a minute or two before serving.
 

http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe/index.html

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