Friday, June 8, 2012

Blueberry Scones with Lemon Glaze -Recipe Redo

The mere mention of making dough from scratch can make me feel panicked.  Last year, my blog was new and I felt adventurous. I thought I would get over my fear of dough by making scones.  I use a Tyler Florence Blueberry Scone with Lemon Glaze recipe from Food Network and tweaked it a bit.  I am a cook by nature so I tweak things and it isn't always great for baking.  Baking my version of the blueberry scones actually made me even more scared of working with dough. It was a sad, sad situation.  I had this gooey pile of dough so I kept adding flour to it to get it to form into a shape. My kids were watching me and thinking I was playing with play dough and they were not that interested in eating my messy little experiment. 
2011 Blueberry Scone attempt
When the scones finally came out of the oven they were flat, gray and simply bleak-- but they tasted pretty good.  Here is a picture of my scones from 2011 on the right.   As a part of the Foodbuzz Tastemaker Program, I was picked to participate in the Frigidaire Do-Over Program and take one of my less successful recipes and redo it.  The first recipe that popped into my mind were these sad little scones. Since blueberries are in season it was a great time to try again to see if I can rescue these scones.  I went back to Tyler Florence's recipe and THIS time I followed it.  I double and tripled checked my measurements and I had success at last.  I couldn't believe how fluffy and light these turned out.  They were.... dare I say... almost perfect. :) My family was more than happy to try them out this time and I didn't have to preface it with "go ahead... it tastes better than it looks".  This time they looked great and they tasted great. Okay, so I learned a lesson..follow the recipe when it comes to baking.  Well, I'm sure I'll break that rule every once in a while.....

 Ingredients for Tyler Florence's Recipe 
from The 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 fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

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


Preheat the oven to 400 degrees F.  Sift together the dry ingredients (flour, baking powder, salt, and sugar).  Cut the butter to into the flour mixture by using a fork or pastry blender.  The mixture should look like coarse crumbs.  Then fold the blueberries into the batter gently so the color does not bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate without overworking 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.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. 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.  Source:

 This post was sponsored by Frigidaire. When you share your own do-over moment at, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

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