Blueberries in scones

I am always in happy land when blueberries are around.  :-) 

A few days ago I got even happier.  AJ left a comment on my blog that directed me to his blog – AJ’s Cooking Secrets.  

Which is where I saw the recipe for these blueberry scones.  I immediately knew what I would be using the blueberries I had just bought for!  AJ made Tyler Florence’s recipe for blueberry scones.  I went to the Food Network site and read the reviews on Tyler’s scones.  Several people were having trouble with them being dry (AJ had this problem too) – but me?  I have to be different you know?  I had a problem with them being too wet!  ha ha.  Could be because I didn’t use heavy cream.  
I think I was better off with a wetter dough – because I used fresh blueberries and they didn’t crush because of the wetter dough.   In any case, they were yummy (Justin ate quite a few!).  Much better the morning you make them however – so plan to have company!
Blueberry Scones
Adapted from Tyler Florence Blueberry Scones with Lemon Glaze
2 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons cold unsalted butter, cut in chunks
1/2 cup International Delight Sugar-Free French Vanilla Creamer

1/2 cup 2% milk

1 heaping cup fresh blueberries

Glaze:  
Juice of one large lemon
grated rind of lemon
1-1/2 cups powdered sugar (more if needed)

Preheat the oven to 400 degrees F.

Stir together the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour until crumbly.  Make a well in the center and pour in the creamer and milk. Fold everything together just to incorporate; do not overmix the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries
.
Press the dough out on a lightly floured baking stone , forming circle.  If your dough was wet like mine you may need to use more flour to prevent sticking.  Cut into 8 pieces (like you would a pie) and carefully separate scones so they do not touch.   Brush the tops with a little of the creamer . Bake for 15 to 20 minutes Let the scones cool slightly before you apply the glaze.

To make the glaze, mix the juice, rind and powdered sugar together.  I added 1/4 cup of sugar at a time until the glaze was a good consistency to drizzle over the scones.

**The leftover glaze is delicious drizzled over a fresh fruit salad!

Comments

  1. says

    These look so addictive shelby! I've made one of Tylers scone recipes and they were amazing, so tender and yummy with the blueberries.

  2. says

    I'm adding this to my list of goodies for breakfast! I do love scones and have never made them, but your recipe looks doable. Thanks for the mention about the cream

  3. says

    Yay!! Thanks for mentioning my blog! Your scones look a billion times better than mine!! They look so perfect!! Now I know what these scones can really look like. Time to try it again for me!! Oh yeah, I'm finally following your blog! It took me the longest time to find the follow link XD But I just found it!! :DD

  4. says

    Love these blueberry scones so much. I wish I can have some now lol. Many thanks for sharing this recipe and hope you have a nice day.

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