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Ingredients
| all-purpose flour (unsifted): 3 cups |
| baking powder: 2 Tbl |
| salt: 1/2 tsp |
| granulated sugar: 3 Tbl |
| unsalted butter: 1/2 cup |
| light sour cream: 2 cups |
| vanilla extract: 1/4 tsp |
| blueberries: 1 cup |
| lemons: 3 (for Lemon Glaze) |
| eggs: 2 |
| granulated sugar: 1 cup |
| unsalted butter: 4 Tbl |
Blueberry Scones with Lemon Glaze
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.
- Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.
- Zest one lemon with a microplane grater. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
- Serve warm scones with lemon glaze.