"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Blueberry Scones Recipe

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

Contributor:  
Contributor:  
Natalie Haynes
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Scones:
2 c all-purpose flour
1T baking powder
1/2 tsp salt
2 T sugar
5 T unsalted butter, very cold, broken into small pieces
1 c heavy cream (plus a bit more to brush the top with)
1 c fresh blueberries

Lemon glaze:
1/2 c fresh lemon juice
2 c confectioner's sugar
Zest of 1 lemon
1 T butter

Directions:
Directions:
Sift all the dry ingredients together (flour, baking powder, salt and sugar). Use two forks to cut the butter into the dry ingredients. The butter should be coated with flour and the mixture should look like crumbs. Make a well in the center and our in the heavy cream Fold everything together, just until it is incorporated (not too much!). Gently fold the blueberries into the dough (hasty work results in purple scones because the blueberries bleed something terrible).
Press the dough out onto a lightly floured surface into a rectangle about 1 foot long, 3 inches wide and an inch or two high. Cut the rectangle in half, then half again. Then cut these 4 squares into triangles. Place the scones on an ungreased cookie sheet and brush
the tops with a bit of the heavy cream. Bake for 15-20 minutes until beautifully brown.

Glaze:
Mix sugar and juice until sugar is dissolved. Add zest and butter. Microwave for 30 seconds, whisk until smooth. Pour over scones, allow to set. Enjoy!

Number Of Servings:
Number Of Servings:
8 Scones
Personal Notes:
Personal Notes:
This is a wonderful recipe- perfect for a brunch! I get asked to copy this recipe all the time- so be prepared!! The scones are great with or without the glaze.

 

 

 

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