Why glaze scones

Grate the frozen butter into the flour mixture and then use your fingertips to work the butter into the dry ingredients. You want the mixture to resemble a coarse meal. Whisk together the egg and sour cream and use a fork to stir this mixture into the dry ingredients until large dough clumps form. Use your hands to pat the dough into a circle on a lightly floured surface and cut it into 8 triangles. After baking and cooling the scones, whisk together the glaze ingredients.

You can either dip the scones into the glaze or spoon the glaze on top of the scones. Want to be really extra? Let the glaze dry and then give them a second coat! I love a double-glazed scone. Now all I need is a coffee with some cinnamon dolce syrup and I can have my Panera scone and my Starbucks coffee all from the comfort of home.

Adapted from Pam Anderson via All Recipes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This site uses Akismet to reduce spam. Learn how your comment data is processed. They make my house smell so fresh and light in the middle of winter here in Ontario. The pictures are also beautiful and fresh! Thanks so much, Mandy! I am soooo happy to hear that you enjoy the scones so much!

Happy Baking! So happy to hear you enjoyed them, Christine! Thanks so much for reporting back after making them! This has been my go to recipe for Christmas morning and also for gifts for 5 years now! My friends request them. I have never had a batch that was not perfect.

Thank you! I am so happy to hear that, Tina! Thanks so much for stopping by and leaving your feedback! For the glaze: In a mixing bowl whisk together all glaze ingredients until well blended. Nutrition values are estimates only. See full disclaimer here. Is there something I can use in place of sour cream? Also I have whipping cream not heavy cream. Will that work?

Whole fat Greek yogurt could be used in place of sour cream, and yes whipping cream will work here as well. Have made these several times and they always turn out perfect! My granddaughter absolutely loves them. They were amazing!!! I used dried, orange flavoured cranberries and they were fine. Will be making these a lot! Thank you for this delicious recipe. It was an easy way to get a uniform look.

More Comments. Home » Recipes » Holidays » Christmas. Happy baking! Such a great recipe, Cyndi! I made these amazing scones and my family said they were the best they ever had! I used 1 cube of butter, low fat milk and sprinkled sugar on top of scones before baking. I also cut the glaze recipe in half which ended up being the perfect amount. I made these yesterday and they are already squishy this morning.

They were much better fresh and a little crunchy. Your receipe is awesome. Love this easy delicious scone recipe. Do you have a calorie count for each scone? Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Welcome to My Kitchen Craze. Here you'll find all sort of delicious recipes. Every recipe is one that I or my family loved. I try to make easy go to meals. Time is short and we need to be with family and friends making memories.

Head over to my about me to learn more about my family and I. Happy Cooking!! Subscribe to email updates. What can I say, I really love scones. Tips to think about when making these scones: Make sure you fold in the blueberries, not stir.

The glaze is optional. Make sure you cook them to a light golden brown. You want scones, not cake. Also make sure you eat them within 3 days. They tend to get hard or soggy after that. Last tip…enjoy and have fun making them!

Servings: 8 scones. Prep Time: 25 mins. Cook Time: 20 mins. Total Time: 45 mins. Instructions Preheat oven to degrees F. In a large bowl, add the flour, baking powder, salt and sugar.

Whisk together to combine. Add cubes of cold butter to flour mixture. Using a pastry blender, fork or your hands break down butter until it resembles coarse crumbs. Fold the blueberries into the flour mixture. Make sure to be gentle and not break the blueberries. Fold in the 1 cup of heavy cream, until just incorporated. Do not over work the dough. Press the dough into a 12 by 3 rectangle on a lightly floured work surface.

This should give you 4 squares. This will give you the classic scone shape.