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Blueberry Scones (Lorrie Orr) Recipe

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This recipe for Blueberry Scones (Lorrie Orr), by , is from REMPEL RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Esther Rempel


2 c. flour (may use 1/2 whole wheat)
1 tbsp. baking powder
tsp. salt
5 tbsp. sugar
5 tbsp. butter, cold, cut into chunks
1 c. heavy cream, plus a bit more for brushing scones
1 c. fresh blueberries

c. lemon juice
2 c. icing sugar
1 lemon - the zest finely grated
1 tbsp. butter

Sift dry ingredients, cut in butter until coarse crumbs. Make well in center, pour in cream. Add berries. Fold everything together gently just to combine - be careful not to crush berries or scones will be blue. Pat dough onto floured board into rectangle, 1 inch thick. Cut into 3 inch squares, then in half to make triangles. Place on ungreased pan and brush tops with a little cream. Bake @ 400 for 15 - 20 min. or til golden brown. Apply glaze when cooled a bit.

Combine juice and sugar for glaze in microwave, stir until smooth. Add zest and butter. Micro on high 30 sec. Whisk until smooth, then drizzle over scones. Let set a minute before serving.




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