Jaden Says: "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.
Blueberry Scones with Lemon Glaze
3 cups all-purpose flour 2 tablespoons baking powder 1/2 teaspoon salt 3 tablespoons granulated sugar 1/2 cup butter, softened (1 stick) 2 cups light sour cream 1/4 teaspoons vanilla extract 1/2 cup fresh blueberries
Lemon Glaze
3 lemons 2 eggs 1 cup granulated sugar 4 tablespoons butter
Preheat the oven to 350F Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Try not to over work the dough to keep the scones light and delicate. Scoop dough (about 1/2 cup) onto lightly greased cookie sheet and bake 30 minutes (depending on size) or until the tops are golden brown. Serve with the Lemon Glaze.
Lemon Glaze Zest the lemon with a microplane grater. Cut each lemon in half and juice the lemons. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly and make sure the mixture does not come to a boil (or the eggs will curdle). When the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on lowfor 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
12 scones 25 mins
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