Blueberry Scones with Meyer Lemon Marmalade Glaze

In my love of Valentine’s Day and all thinks heart-shaped, I’m late in writing this post. Good news, you can shape these scones any way you want. My original idea of using my collection of heart-shaped cookie cutters was scrapped for the traditional triangle.

(Adapted from Tyler Florence’s blueberry scones with lemon glaze…)

Gather It
• 2 cups flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 5 tbsp. unsalted butter, cut into chunks
• 1 1/2 cups fresh or frozen blueberries
• 1 cup heavy cream or 1/2 cup each nonfat milk and vanilla regular or Greek yogurt
• 1/2 cup Aunt Becky’s Meyer Lemon Marmalade
•1/2 cup powdered sugar
• 1 tbsp. unsalted butter

Make It Scones
• Preheat oven to 400 degrees
• Mix flour, sugar, baking powder and salt
• Using pastry cutter, combine until mixture is the size of peas
• Stir in blueberries
• Add cream with fork until mixed (This is the tricky part for me…don’t over mix but make sure you can shape into a scone)
• Roll into rectangle about an inch thick. Then cut into triangles or heart-shaped cookie cutters
• Place on cookie sheet
• Bake for 15 to 20 minutes until golden brown
• Remove scones from cookie sheet and allow to cool while you make the glaze

Make It Glaze
• Melt butter in saucepan and whisk in powdered sugar
• Add Meyer Lemon Marmalade an warm until mixed thoroughly
• Brush glaze over warm scones

Gobble It
• Coffee with cream and a rainy, lazy Saturday morning is a great way to enjoy these scones

The heart extravaganza will have I wait until next year. These scones are a great way to use frozen blueberries. They’re quick and easy and not too sweet.

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