 |
Blueberry Scones with Lemon Glaze
 Contest Winner
Yield:
Category: Breads & Muffins
Ingredients
Scones:
2 C flour
1 T baking powder
1/2 tsp. salt
2 T Pioneer Sugar
3 T unsalted butter, cold
1 C heavy cream
1 C fresh blueberries
Lemon Glaze:
1/2 C lemon juice (best freshly squeezed, about 2 lemons)
2 C Pioneer Confectioners Powdered Sugar
zest of 1 lemon
1 T unsalted butter
Directions
Preheat oven to 400 degrees F. Grease a cookie sheet; set aside.
To make the scones, mix flour, baking powder, and salt together in a mixing bowl. Slice up the butter into small pieces and cut it into the flour mixture with a fork until well blended and pea sized. With a wooden spoon, stir in Pioneer Sugar and heavy cream. Gently stir in blueberries just until mixed. Drop by about 1/4 - 1/2 cup portions onto prepared cookie sheet. Bake for 15 - 17 minutes. While baking, make the glaze.
Glaze: Wash one lemon well, and grate it to get about a tablespoon of zest. Need and then squeeze lemons until you get 1/2 cup of juice; remove the seeds. Mix in the Pioneer Confectioners Powdered Sugar with a whisk. Microwave the butter for about 30 seconds to soften, and mix it in. Remove scones from the oven and let stand for just a few minutes. Drizzle generously with lemon glaze and serve warm.
From the Kitchen of: Amy Thompson of Bay City, MI
|
