What do you do if you live in remote Alaska and have a craving for good pastry?
First, you need to be picking blueberries while you can. In most places in the Northern hemisphere blueberry season is long gone, or so I thought. Even in late October there are still blueberries around. These are not just any blueberries. They have gone already through a couple of freeze-thaw cycles. They may look shriveled, but boy are they tasty. In the morning there are dark red drops on the berries, as if they are bursting from sweetness and taste. They may also be covered with some frosting. Reminds me of making ice wine. Yesterday the picking came to an end, since we have 6 inches of snow on the ground and this time around it may just stick. That makes this little container of wild, frosted blueberries in our freezer all the more precious.
Today I made another batch of blueberry scones. I think, I am getting close to perfection. Using frozen berries prevents the berries from bursting, which increases the visual score. And the lemon glaze at the end just puts them over the top.
If there are still some scones left in the morning I may take a picture. If not, they were just too good!
Here is what it takes:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup frozen blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated
Bake at 375°F for about 20 min.
Thank you Tyler Florence!