Blueberry-Sour Cream Scones with Lemon Glaze

This recipe is SO delicious and I encourage you to try it even if you HATE scones! Scones get a bad rep of being bland and dry, but I promise you, these are anything but! The sour cream is the secret to these decadent and moist fruit filled biscuits and the lemon glaze makes it just that much more amazing. You can use this recipe and substitute any type of fruit you wish as well :)

What You Need:

For the scones:

3 cups all-purpose flour (I used a white whole-grain flour and it turned out delish!)
2 tbsp baking powder
1/2 tsp salt
3 tbsp granulated sugar
1/2 cup butter, softened
2 cups sour cream
1/4 tsp vanilla extract
1 cup fresh blueberries

For the glaze:

3 lemons
2 eggs
1 cup granulated sugar
4 tbsp butter

What To Do:

Pre-heat the oven to 350 degrees. In a large bowl (and I mean LARGE trust me lol) mix all dry ingredients together.

Mix in the softened butter.

Then, fold in the sour cream and vanilla gently. The dough will be fairly dry, but it is important not to over work the dough!

Next fold in the blueberries, careful not to 'pop' the berries.

Scoop the dough, 1/3 cup balls onto two greased baking sheets. Bake for 30 minutes or until golden brown. While baking, prepare lemon glaze (see below).

Cool on a cookie sheet for 5 minutes.

While the scones are baking it is time to prepare the glaze.
In a saucepan, add the zest of one lemon.

Cut the three lemons in half and juice into the saucepan. I always hold the lemon cut-side up so the seeds do not get into the pan.

Wisk over medium heat and add the eggs and sugar the the juice and zest. Be sure to wisk constantly and NOT boil the mixture.

When the mixture is hot, turn the heat to low and whisk in the butter 1 tbsp at a time.

Continue to cook for 6 minutes on low. The glaze will begin to slightly thicken. Remove the glaze and allow to cool. It is best to refrigerate the glaze covered in saran wrap for about 1 hour. Serve the glaze with the scones for a delicious treat!!