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.