Blueberry Scones with Lemon Glaze
Jaden Hair
Updated May 26, 2011
Ready in 45 minutes, our melt-in-your-mouth scones pair the sweetness of blueberry with the zest of a lemony glaze.
Blueberry Scones with Lemon Glaze
- Prep Time 15 min
- Total 45 min
- Servings 12
- Ingredients 12
Ingredients
Blueberry Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/2 cup butter, softened
- 2 cups light sour cream
- 1/4 teaspoon vanilla extract
- 1 cup fresh blueberries
Lemon Glaze
- 3 lemons
- 2 eggs
- 1 cup granulated sugar
- 4 tablespoons butter
Instructions
-
Step1Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.
-
Step2Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.
-
Step3Zest one lemon with a microplane grater. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
-
Step4Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.
Nutrition
370
Calories
15g
Total Fat
7g
Protein
52g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Scone
- Calories
- 370
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 26%
- Sodium
- 480mg
- 20%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 26g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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