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Blueberry Scones Recipe

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

Contributor:  
Contributor:  
Judi Chapman

Category:
Category:

Ingredients:  
Ingredients:  
2 C. flour
1 T. baking powder
1/2 t. salt
2 T. sugar
5 T. cold butter cut into chunks
1 C. fresh blueberries
1 C heavy cream

Lemon glaze

1/2 C. lemon juice
2 Cups confectioners sugar
1 T butter softened
zest of one lemon

Directions:
Directions:
Preheat oven to 400 degrees. Sift together dry ingredients. Using pastry blender cut in butter until it looks like coarse crumbs (I use food processor for this step- much easier. Just be sure not to
over process). Fold blueberries into batter. Dump onto parchment paper (easier cleanup).
Make a well in center- add cream. Fold all together just until incorporated.

Press dough onto parchment lined cookie sheet making a circle about 9 inches around.
Cut into triangle pieces. Brush tops with a little cream. Bake for 15-20 min.

Note: The glaze recipe makes too much - might want to cut in half

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min

 

 

 

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