Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to this deliciously light and fluffy blueberryscones recipe. Perfect to enjoy with a cup of herbal tea on a cold morning!
Keyword lemon blueberry, scones
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
2 1/4c all purpose flour
1zest of a lemon
1Tfresh squeezed lemon juice
1/2clemon juicefresh squeezed
2 1/4cpowdered sugarsifted
Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add lemon zest. Set aside.
The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.
Mash with pastry cutter or fork until it resembles coarse crumbs.
Fold in blueberries.
Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/blueberry mixture.
Gently turn out dough on a floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.
Slice into 8 triangles.
Bake at 400 degrees for 20-25 minutes on parchment lined baking sheet.
Brush with melted butter.
Cool 15 minutes before drizzling with lemon icing.
For the icing: Combine ingredients and drizzle over scones.
The key to a perfect scones recipe is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.