Blueberry Scones with Lemon Glaze

I've said it before, I am not a baker.  I dream of being a good baker.  I strive to be a confident baker.  But there are times when I feel like something didn't go quite right.  I certainly felt that way with these scones.  This is my second attempt at making these blueberry scones.  The last batch (well I didn't post them) so you can imagine they were not that great.  So why am I posting these?  Well, they may not be "scone of the year worthy", but they tasted pretty darn good.  I'm also putting a SOS out there for all my baker friends to give me some tips on perfecting these scones.   I adapted this recipe from a Food Network recipe by Tyler Florence.  I did change a few things (probably the reason why they were not Food Network worthy) so I'm wondering if my changes made the difference.

Here are my ingredients:
He said use 2 cups all purpose flour- I exchanged it with 1 cup all purpose flour and 1 cup whole wheat flour
1 Tbs baking powder
1/2 tsp of salt
2 Tbs of sugar ( I put two Tbs of confectioners sugar- no biggy right?)
5 Tbs cold butter (I used a healthy margarine instead)
1 cup cream ( I used fat free haf and half instead)
1 cup blueberries

Now I did follow the directions.  Sift all the dry ingredients.  Done.

I mixed the cold butter into the dry ingredients until it formed a coarse texture.  Everything was going as I thought so far.

I created a well in the flour mixture, added 1 cup of milk and mixed the ingredients (but didn't over mix).  Okay after I mixed things he says it makes a batter and that it did.  Then he says empty the dough onto a flat surface and cut the scone shapes.  When did it turn from a batter into a dough?  That's where I started to panic.  I was ready to add more flour (the mistake I made last time).  So I told myself to take a deep breath and just add the blueberries.

Next I floured a surface and dumped the batter/dough to form the scones.  So, I said a little prayer dusted flour on the board and patted the top with some flour too so it wasn't a sticky mess.  Then I  gently formed a flat (too flat in my opinion) rectangle.  Then cut the "scone" shapes but the dough felt a little "fragile" to say the least.

I placed my oddly shaped scones (don't laugh) on a sprayed baking sheet and brushed them with some more half and half.  I put them into the oven for 15-20 minutes at 400 degrees and hoped for the best.

I was not happy with the color of the scones, but they had a pretty flaky texture.  They tasted pretty good with some butter, but I decide to follow through with the recipe and glaze the scones.   So I halfheartedly made the glaze (juice of half a lemon and 1/2 a cup of confectioners sugar) and took my pictures.   So here sit my sad little scones.  They do not look like the perky scones I have seen in other recipes.  So tell me, what did I do wrong?



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.