Light Blueberry Scones

This recipe is based on Tyler Florence's excellent recipe, with lighter ingredients substituted for the heavier ones. The picture of the finished scones shows some with shredded coconut, which was applied while the glaze was still wet (my wife likes coconut!)

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 2  tablespoons sugar
• 5  tablespoons light butter, cold, cut in chunks
• 1  cup fresh blueberries
• 1  cup  fat-free half-and-half, plus more for brushing the scones
• 1⁄4 cup fresh lemon juice
• 1⁄2 cup confectioners' sugar, sifted
• 1⁄2 teaspoon lemon zest, finely grated

Directions

1. Preheat oven to 400 degrees F.
2. Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
3. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
4. Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
5. Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
6. While the scones are baking make the glaze by combining confectioner's sugar with lemon juice and lemon zest. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones.