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Blueberry Scones

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(total ratings: 2)
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Servings: Makes 6 scones
This scone is bound to bring a smile to all ages. These blueberry scones are joined with a mild but delightful lemon sauce that you won't forget.

2 cups all-purpose flour
1 Tbsp. baking powder
2 Tbsp. granulated sugar
1 tsp. salt
5 Tbsp. (2 1/2 oz./70g) butter, at room temperature
1 cup blueberries (fresh or frozen and thawed)
1 1/4 cups heavy cream

2 cups powdered sugar (confectioners' or icing sugar)
2 Tbsp. (1/4 stick/1 oz./28g) butter
Lemon zest
1 cup water

Preheat oven to 400 degrees F/200 degrees C. Lightly grease, or line with parchment paper, a medium size baking sheet.

In a mixing bowl, sift the first 4 ingredients together. Then add the room temperature butter in chunks. Try to handle the dough as LITTLE as possible. Add the blueberries to the dough along with 1 cup of the heavy cream (the other 1/4 cup will be used later).

On a lightly floured work surface, roll the dough into a log and then flatten it to about 1 1/4 inch thick. Cut the log into triangles making scones. With a pastry brush, brush each scone's top with the remaining heavy cream and then place on prepared baking sheet in preheated oven and bake until golden (not brown) 10-15 minutes, depending on your oven.

Combine all glaze ingredients in a saucepan. Bring to a boil and then let the sauce simmer until it is thick. Drizzle on the scones just before eating.

Makes 6 scones.

Source: Grandma Eba
Submitted By: Elizabeth
Date: Feb. 12, 2007


Reviewer: Another Eba
Wonderful flavor. Very easy to make. Classic scone flavor. Not too sweet. Lemon glaze is delicious. Highly recommended

Reviewer: Monica Musetti-Carlin
Loved your scones. Would love to use the recipe and some of your other recipes in my Country Comfort Cookbooks, Hatherleigh Press, Div. of Random House. Please email me by mid-April the latest. Thanks, enjoyed reading your stuff.


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