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Citrus Glazed Blueberry Scones Recipe

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This recipe for Citrus Glazed Blueberry Scones, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Evenson
Added: Sunday, January 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour - plus more for rolling berries.
1 tbsp. baking powder.
1 tsp. salt.
1/3 c. sugar.
1/4 c. unsalted butter - chilled and cut in chunks.
3/4 c. buttermilk.
1 egg.
1 pint blueberries.


Glaze;
2 tbsp. butter.
2 c. powdered sugar.
2 lemons or oranges, juiced and zested.

Directions:
Directions:
Preheat Oven to 400 degrees.
In a large bowl, sift together flour, baking powder, salt, and sugar; mix thoroughly. Cut in butter using 2 forks or a bastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together. Add to the flour mixture. Mix just to incorporate, do not overwork the dough. Roll bluberries in flour to coat. This will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter being careful not to bruise. Drop large tbsps of batter on an ungreased cookie sheet - or flour board and roll gently into large round. Cut into 8 or 10 scone shaped pieces. Place 2 or 3 inches apart on cookie sheet.

Bake for 15 to 20 minutes until brown. Cool slightly before applying glaze.

To make glaze:

Combine butter, sugar, orange or lemon zest and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones.

Number Of Servings:
Number Of Servings:
6 to 12 scones
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These were a hit on Christmas morning at the beach; Depot Bay, OR. (2007) They are the only scones I've made from scratch that haven't been dry.

 

 

 

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