Best Blueberry Scones with Lemon Glaze

I’ve never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting ingredients in the refrigerator, Kathy handed me a blueberry scone that just came out of the oven. I almost didn’t try it, because the scones I knew were dry, dense, flavor-less and so hard you could use it as pumice stone. And I’m so not kidding.

I stood there in the studio kitchen, wondering where I could hide this scone without Kathy noticing, and then she looked at me and hollered, “Try it! The blueberry scone is still warm from the oven!”

Well, dang it. If I threw the scone out at that moment, she’d notice for sure. In fact, even if I was sly and just dropped the blueberry scone in the trash can, it would probably have clunked so loudly like a rock that she’s sure to hear. I grabbed a big glass of water as my chaser and broke into it with my hands.

Soft. Moist. Warm. Blueberry Scone.



Then I took a bit. Ohhhhhh….moist, rich, delicate.

The moist, rich and delicate qualities has everything to do with mixing the scones by hand with a wooden spoon, which prevents you from over working the dough. Oh, yeah, and maybe a little teeny tiny bit to do with the butter and sour cream in the recipe too.

One more thing, I’m going to confess that the original name for the lemon glaze is really lemon curd. But I have an unnatural phobia to the word “curd.” It just doesn’t sound appealing and if you try to feed my kids anything with the word “CURD” in it, there’s a 99% chance that they’ll fling it back in your face.

Betty Crocker Test Kitchens made my recipe and created a how-to video.

