On the Horizon: Lemon-Blueberry scones with a Lemon-White Chocolate Drizzle

Today at my local grocery store, I noticed that the big pack of blueberries were on sale for like $4.50 or close to $5 I forget. But it was a screamin' deal. It's like a pound of blueberries, or something. I decided I really wanted blueberry pancakes later this week. But also wanted to make some sort of dessert with them. I consulted the Spousal unit..."what would you prefer, cake or scones?" he didn't care. "But which would you most likely eat the most of?" probably the scones, he replied. Scones it is then! I wanted to make something that he would eat, otherwise I would eat them all myself! ;) I thought the packaging of the berries was quite funny:

First it claims that these blueberries are "sweeter than love." Which, while they are pretty sweet berries, I'd argue that my love is sweeter. ;) Also, they claim that Canada is "No. 1." And, I'm sorry if you're Canadian, but that is just plain wrong! ;) haha. I, at least, think it's funny. I asked Jamaal to put away the blueberries for me, and the first thing he said was "They're from Canada??!!" Like that was a huge issue....

So as I was saying, I (we) decided to make scones, Lemon Blueberry Scones with Lemon-White Chocolate Drizzle, to be precise...and they are quite good. :D I used the recipe found here. But I altered it slightly. My drizzle is different, and, I was a little more patient than she was, and forced the dough to become soft enough to form it into a rectangle. (I also added way more blueberries...:D)Enjoy!

Lemon Blueberry Scones with Lemon-White Chocolate Drizzle

Scones
-2 cups all-purpose flour
-1 tablespoon baking powder
-1/4 teaspoon salt
-2 heaping tablespoons sugar
-5 tablespoons butter, cold, cut in chunks
-1 cup heavy cream, plus more for brushing the scones
-Just shy of 2 cups of fresh blueberries, rinsed
-1 to 2 tablespoons of freshly squeezed lemon
-Lemon zest from an entire lemon

Lemon-White Chocolate Drizzle
-2-4 tablespoons of freshly squeezed lemon
-1-2 squares of Baker's white chocolate
1. Preheat the oven to 350*.
2. Mix together the dry ingredients: the flour, baking powder, salt, and sugar. If you are anal, which I am not, you can sift these ingredients together. I don't own a sifter, and I hope I never do. It just seems silly to me. (I accidentally put 2 tablespoons of baking powder in, and ended up scooping what I thought was 1 tablespoon of powder...and all turned out just fine. I need to pay attention to what I'm doing I guess!! :D )
3. Using 2 forks, a pastry blender, or your hands, cut the butter into the flour mixture until it resembles coarse crumbs. (I used my hands, because I have yet to find a pastry blender that I approve of. ;) When Jamaal and I registered I looked for one, but it was not to my liking...I have yet to look again.)
4. Make a well in the center, and pour in the heavy cream. (I happened to have heaving whipping cream because I was planning on making ice cream, and used it instead, they turned out fine, I don't know the difference though. Probably way more fattening...ha!)
5. Mix together gently just until moistened. Do not overwork the dough.
6. Fold in the blueberries, 1-2 tablespoons lemon juice, and lemon zest. You have to be careful to not bruise or smoosh the blueberries. But there will be a few casualties. At this point, if the dough looks too dry, add 1 tablespoon of cream or water until it is moist enough to press into a rectangle, or square, or shape of your choice! I had to add 2 tablespoons of cream to reach the right consistency.
7. On a lightly floured surface (I used waxed paper, but a pastry mat will do) dump the dough out and press lightly into your desired shape. I used a rectangle.
8. Cut squares out of the dough, and cut the squares on the diagonal to make triangles.
9. Place on ungreased non-stick baking sheets (or lightly greased baking sheets) and bake for 15-20minutes at 350*.
10. Allow the scones to cool a bit, then make the drizzle: I made half with simply white chocolate drizzle on it, since I wasn't sure how it would turn out with the lemon juice. For that I simply melted the white chocolate square, placed it in a ziplock bag and cut a little off of one corner and squeezed it on. For the half with the lemony drizzle I simply added a little lemon juice to the chocolate before melting. Jamaal and I both preferred the lemony drizzle. It added more flavor. If you don't have white chocolate, you can find more drizzles at the original recipe here.