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Easy Blueberry Scone Recipe With a Lemon Glaze by Betty Crocker





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Published on Feb 9, 2010

Melt-in-you-mouth scones are kissed with a lemon glaze.


Blueberry Scones
3 cups all-purpose flour
3 tablespoons granulated sugar
½ cup butter, softened 2cups light sour cream
¼ teaspoon vanilla extract1/2cup fresh blueberries

Lemon Glaze
3 lemons
2 eggs
1 cup granulated sugar
4 tablespoons butter
2 tablespoons baking powder
½ teaspoon salt


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.

Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.

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.

Serve warm scones with lemon glaze.


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