The long-standing debate continues between Mainers and the folks “from away” regarding blueberries. Which is better, tastier, sweeter, more flavorful, more blue…the high bush type of large, cultivated blueberry (we always referred to them as New Jersey blueberries when I was a kid) or the small wild blueberries that we typically find here in Maine? My vote certainly goes to the Maine variety with that wonderfully intense flavor. Even the Native American tribes valued the wild blueberry.
The next time you have a handful of Maine blueberries, check out the blossom end and notice the calyx that forms a perfectly shaped 5-pointed star. Legend tells of a time when children were dying of hunger during a famine and the Great Spirit sent what they called “star berries” (blueberries) to feed them. The blueberry comes in second place as the most popular berry in the USA with strawberries holding the number one spot.
Warm blueberry scones with the morning cup of Joe…does it get any better?
image: finecooking.com
Lemon-Glazed Blueberry Scones
2 cups all purpose flour
1 Tablespoon baking powder
½ teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in pieces
1 cup heavy cream
1 cup fresh Maine blueberries
For the Lemon Glaze:
½ cup freshly squeezed lemon juice
2 cups powdered sugar, sifted
Zest of 1 lemon, finely grated
1 Tablespoon unsalted butter
Sift together flour, baking powder, salt, and sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Make a well in center and pour in cream. Fold everything together just until incorporated, being careful not to overmix.
Toss blueberries with a bit of flour and then fold into batter gently. Press dough out on a lightly floured surface into rectangle 12 x 3 x 1¼ inches. Cut in half and then cut pieces in half again, giving you a total of four (3 inches each) squares. Cut each square in half on a diagonal to make triangles. Place scones on ungreased baking sheet and bake in a preheated 400° oven for 16-20 minutes or until golden brown. Cool.
To prepare glaze: Mix lemon juice and sugar in a microwave safe bowl. Stir until sugar dissolves. Add lemon zest and butter and microwave for 30 seconds on high. Whisk until smooth. Drizzle over top of scones.
Yields 8 scones.
Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.
