Blueberry Scones for Father’s Day

So what is the logical thing to do on a humid 80 degree morning? Crank up the oven to 400 degrees, DUH! I was down in Decatur, Illinois for Father’s Day weekend and finally had access to an oven! Never mind that it was so hot that weekend, I was in the mood to bake, darn it! I whipped up a batch of scones for Father’s Day breakfast because frankly, that’s the only recipe I have memorized and after rummaging around in my mother’s kitchen cabinets and fridge, I already had most of the ingredients.

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, cold
1 cup blueberries
1/2 cup sour cream
1 large egg

Glaze Ingredients

1 cup powdered sugar
juice from one large lemon
zest from one large lemon

Preheat your oven to 400 degrees.

In a large bowl, whisk together all your dry ingredients. Using a pastry blender or a knife, cut the cold butter into the dry ingredients. Take care not to fling flour all over your mother’s kitchen. I’m guilty as charged. Anyway, continue to cut in the butter until the mixture starts to resemble coarse crumbs. Mix in your blueberries.

In a separate bowl, stir together the sour cream and egg until creamy. Stir in the sour cream/egg mixture into your butter/flour mixture using a fork (and then your hands to finish the job).

Flour a large cutting board and dust it with flour. Pat the ball of dough into a disk on this floured work surface. You’ll want it to be about ¾ to 1 inch high and about 10 to 11 inches in diameter.

Line cookie sheets with parchment paper. Using a pizza cutter, make 8 wedges of equal size, and place the wedges on the cookie sheets a few inches apart. Bake for about 15 tp 20 minutes or until the tops become golden brown.

Allow the scones to cool and then start your glaze.

Whisk together the powdered sugar and the lemon juice and zest. It’s always handy to keep extra powdered sugar and another orange on hand. If the glaze is too runny, add more powdered sugar. If it is too thick, add more juice.

Now, drizzle the glaze over the scones and sprinkle on additional zest, if desired.
my pops!



Devoured! I'd say they were a hit!