Cathy McGeorge Innkeeper of Loganberry Inn Bed and Breakfast in Fulton, Missouri , United States shares recipe for Blueberry Scones with Lemon Glaze

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	Recipe : Blueberry Scones with Lemon Glaze

This Recipe contributed by:
Cathy McGeorge Innkeeper of Loganberry Inn Bed and Breakfast in Fulton, Missouri , United States

2 cups flour
1 Tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
5 Tablespoons unsalted butter, very cold
1 cup heavy cream, plus more to brush scones
1 cup fresh blueberries

Preheat oven to 400 degrees. Sift together the dry ingredients, flour, baking powder, salt and sugar. Cut in the butter. Add the heavy cream and fold in. Fold in the blueberries.

Drop by heaping tablespoons on cookie sheet lined with parchment paper and scones brush with heavy cream. Bake 12 to 15 minutes. Cool a bit before applying glaze.

Makes 10 scones

Lemon Glaze
½ cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, finely zested
1 tablespoon butter

Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves; add the lemon zest and butter. Microwave for 30 seconds on high. Whisk the glaze to smooth out any lumps. Drizzle over the top of the scones.

(Updated: 29 Apr 2007)

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