If you can make a biscuit, you can make a scone. I know ‘scones’ sound fancy, but it’s really just a biscuit made with cream and butter, rather than shortening and buttermilk. Add a little sugar and berries, too with a glaze and you’ve got a scone. Nothing to it. This is a recipe for Cream Scones and Blueberries, topped with a Lemon Glaze.
But first, notice the date on the cream in picture below. See the date? March 21, 2014. Today is July 27, 2014. 4 Months past the use by date. And it’s perfectly fine to use. I poured it out into a measuring cup and there were some clumps in it. Nothing bad, it doesn’t smell bad or rancid or anything, in fact, I tasted a little on my finger and it is fine for baking. I probably wouldn’t use it for ice-cream or in my coffee, but for baking purposes, it is perfect.
It may come as a shock, especially if you are accustomed to throwing milk or cream or buttermilk or sour cream out by it’s use by date…But like I have said before, our grandmothers and great grandmothers and generations upon generations before them, had no ‘use by’ dates to go by. They went by their senses. Does it smell ok? How does it look? Is there green mold or is it just clumpy? You know that sour cream is just cream that has soured?
The cream I used today didn’t smell or taste sour at all…FOUR months after the use by date!!!! But, going by the date, I know it probably isn’t as fresh as fresh cream, so I wouldn’t recommend your using it on cereal. But for baking, it won’t hurt you. In fact, it will actually add more flavor to your baked breads and cakes to use older milk or buttermilk. So only throw it out if it is disgustingly putrid smelling or turning green.…;)
There, that’s your Home Ec lesson for the day. Although, I didn’t actually learn this in Home Ec. My grandmother taught me.
Do you see how nice this cream looks poured out? There were a few clumps, but it just looked like sour cream.
Preheat oven 425*. Cut 1/3 cup of softened butter into two cups of self rising flour and 1/3 cup of sugar, until it is coarse, like cornmeal. I added a pinch of baking soda, since my cream was a tiny bit sour. Add 1 cup of cream. Mix with a spoon until blended. Add 1 cup of washed blueberries.
Grease a cookie sheet with butter. Turn dough out onto butter cookie sheet and with floured hands press into a large, 10- 12 inch circle.
Cut a circle in the middle with a large biscuit cutter.
Next, slice wedges all the way around like a pie.
Bake in 425* preheated oven until golden brown. About 12-15 minutes.
Remove from oven.
To make Lemon Glaze: Mix 1 cup of 10X confectioners sugar with the juice of one lemon and enough milk to make it easy to drizzle. A teaspoon at a time. Stir in the zest of one lemon. Drizzle Lemon Glaze over top .
Serve for breakfast, brunch or afternoon tea or coffee.
A nice little change from biscuits and toast.
The Lemon Glaze adds the perfect touch to the perfect scone.
Love my Cream Scones with Blueberries and Lemon Glaze. I have a feeling you will, too! Enjoy!
- 2 cups Self Rising Flour
- 1/3 cup soft butter
- 1/3 cup sugar
- 1 cup rinsed and drained blueberries
- 1/8 tsp baking soda
- Lemon Glaze~
- 1 cup 10X Confectioners sugar
- juice of one lemon
- additional milk…tablespoon maybe
- Zest of one lemon
- Preheat oven 425* Lightly grease cookie sheet
- Cut butter into flour and sugar and baking soda. Add cream and mix until blended. Fold in blueberries.
- Press into a 10-12" circle on prepared cookie sheet. Cut circle in middle with biscuit cutter and wedges all around.
- Bake 12-15 minutes or until light brown. Gently cut wedges through again to loosen.
- Mix glaze ingredients together and drizzle over warm scones.