Posted by: Kath Usitalo | April 25, 2011

Recipe File: Birthday Blueberry Scones

Woke up this morning to the aroma of freshly baked scones—a great way to greet my next year on the planet.

Paige got busy at the crack of dawn to prepare a delish birthday surprise:  A dozen long stemmed yellow roses and Blueberry Scones with Lemon Glaze. What a daughter. Thanks Sweet P!

Here’s the recipe, courtesy of Tyler Florence on Food Network:


Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup heavy cream, plus more for brushing the scones
  • 1 cup fresh blueberries

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tablespoon unsalted butter


Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.

Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.

Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.



  1. Have a happy, happy birthday today!

  2. Thank you Min!

  3. Happy birthday, Kath! (I would give anything to be sampling one of those delicious scones. They look so yummy!)

    • Thanks, Kathy…the scones were a special treat!

  4. I know I’m a bit late to this party but… Hope you are having a fantastic birthday!! The scones look fabulous and are the perfect kickoff to Royal Wedding week. Brilliant choice by Paige!

    • Yes, the scones were good and disappeared quickly, but I think the roses will last til Friday.

  5. It’s so thoughtful of Paige to do that for Mom. What a nice surprise to start out your special day, Kath. Fresh yellow rose, gracing the Finland cup ‘n saucer + those wonderful scones, overflowing with blueberries = PERFECT presentation. Thanks for the recipe, which I will try with our own picked U.P. blueberries.
    Abundant sunshine & joy to all.
    Cousin Ellen

    • Thanks, Ellie; and you would notice the Finnish pattern!

  6. […] Blueberry Scones […]

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