Blueberry Scone

By Gina G

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

Details

Preparation time 15mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

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.