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Blueberry Scones with Lemon Glaze

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Blogger, Jaden Hair of steamykitchen.com shares a recipe.
Melt-in-you-mouth scones are kissed with a lemon glaze.

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(14 Ratings)

14 Ratings

5 spoons 14%

4 spoons 29%

3 spoons 29%

2 spoons 21%

1 spoons

Member Reviews (5)

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PREP TIME
15 Min
TOTAL TIME
45 Min
SERVINGS
12

Blueberry Scones

3: cups all-purpose flour

1: tablespoon baking powder

1/2: teaspoon salt

3: tablespoons granulated sugar

1/2: cup butter, softened

2: cups light sour cream

1/4: teaspoon vanilla extract

1: cup fresh blueberries

Lemon Glaze

3: lemons

2: eggs

1: cup granulated sugar

4: tablespoons butter

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1 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.
2 Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.
3 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.
4 Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.

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Expert Tips

I've never been a fan of scones until I met Kathy Winkler, the owner of a local cooking school that I used to teach at. One day, I walked in, arms full of ingredients to prep for a class I was teaching that evening and Kathy handed me blueberry scone that just came out of the oven. I almost didn't try it, because the scones I knew were dry, dense and flavor-less. As I stood there, wondering where I could hide this scone without Kathy seeing, she looked at me and said, "Try it! It's still warm from the oven!" Well, I had to try it. If you could hear the conversation in my head... "What!? Scone? This isn't a scone! It's moist, rich and so delicate!" Oh I was a convert that day. But, these still are the only scones I love. And you must try them with the bright, tangy lemon glaze. - Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture - This scone batter is slightly dry during the mixing process. - More blueberries can be added to scone – mysuggestion would be an additional 1/2 cup of fruit - Could add your favorite fruit to substitute for the blueberries – such as raspberries, blackberries, cranberries. - When preparing the lemon glaze, I suggest heating on low heat, and continuously stirring the sauce. - If you have leftover glaze, cover with plastic wrap – so that the wrap is on the surface of the glaze to ensure that a “skin” does not develop; place in refrigerator.

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Nutrition Information:

1 Serving (1 Scone)

Calories 370

(Calories from Fat 140),

Total Fat 15g

(Saturated Fat 9g,
Trans Fat 1/2g),

Cholesterol 80mg;
Sodium 480mg;
Total Carbohydrate 52g

(Dietary Fiber 1g,
Sugars 26g),

Protein 7g;

Percent Daily Value*:

Vitamin A 15.00%;
Vitamin C 4.00%;
Calcium 20.00%;
Iron 10.00%;

Exchanges:

2 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 5 Reviews View All

Posted 7/16/2011 9:07:52 AM REPORT ABUSE bornshopper said:

Rating:

This is the only recipe on this site that I've tried that did not work out. The glaze did not thicken at all until I added cornstarch. To get 12 scones you'll need each to be almost 2/3 cup. Was so hoping for the "melt-in-your-mouth" end product.

This reply was: Helpful Inspiring

Posted 6/15/2010 7:35:30 PM REPORT ABUSE cupcakewiz said:

Rating:

This recipe was o.k. The mixture wasnt dry at all though. It was pretty good.

This reply was: Helpful Inspiring

Posted 3/18/2010 3:14:47 PM REPORT ABUSE R-Shan said:

Rating:

Very good if you recognize that the baking powder and salt go into the scone mixture and not into the lemon glaze. The glaze also makes A LOT of glaze. I think that part of the recipe could be cut in half.

This reply was: Helpful Inspiring