Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze

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

Prep Time



Total Time






Blueberry Scones
cups all-purpose flour
tablespoon baking powder
teaspoon salt
tablespoons granulated sugar
cup butter, softened
cups light sour cream
teaspoon vanilla extract
cup fresh blueberries
Lemon Glaze
cup granulated sugar
tablespoons butter
  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.
Makes 12 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips from blogger, Jaden Hair
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.

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*:
    • 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.