I love scones, and I have been searching for a good recipe for a while now. Every one I've tried seemed to have flopped and I've ended up with either dry and dense scones, or muffin and cake-like ones. Well I am happy to report that I have finally found the perfect scone recipe and I am THRILLED to share it with you!!! These scones are perfect! They are golden and crispy on the outside and perfectly moist and soft on the inside. The original recipe adds a sweet lemon glaze, which sounds delicious, but since I'd like to give them away, I wanted to include the lemon flavor right into the scone. So I added more sugar to the recipe and added lemon swirled right into the dough. They were sooo good, so thank you, thank you, thank you, Jaden from Steamy Kitchen for sharing these! They are great for a special breakfast or brunch, or they make a beautiful gift. I enjoyed mine fresh from the oven with a warm cup of Teavana's Earl Grey Creme tea. Perfect Blueberry Lemon Scones
orginal recipe by Jaden Hair from Steamy Kitchen
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 12 scones
3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter, softened (1 stick)
2 cups light sour cream
1/4 teaspoons vanilla extract
1 cup fresh blueberries
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter, softened (1 stick)
2 cups light sour cream
1/4 teaspoons vanilla extract
1 cup fresh blueberries
1/3 cup lemon curd (I used a store bought version from Trader Joe's)
Preheat the oven to 350 degrees.
Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Try not to over work the dough to keep the scones light and delicate. Gently add in the lemon curd, its ok if the lemon curd isn't completely mixed in. Scoop dough (about 1/2 cup) onto lightly greased cookie sheet and bake 30 minutes (depending on size) or until the tops are golden brown.
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