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Blueberry Scones with Lemon Glaze

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Blueberry Scones with Lemon Glaze
  • Prep 15 min
  • Total 45 min
  • Servings 12
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Ready in 45 minutes, our melt-in-your-mouth scones pair the sweetness of blueberry with the zest of a lemony glaze.
Updated May 26, 2011

Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

370 Calories, 15g Total Fat, 7g Protein, 52g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Scone
Calories
370
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
9g
46%
Trans Fat
1/2g
Cholesterol
80mg
26%
Sodium
480mg
20%
Potassium
160mg
5%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
5%
Sugars
26g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
10%
10%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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