Lemon Blueberry Scones
These are a very soft scone, bursting with the flavors of lemon and blueberry.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter cubed,crisco or lard
- 1 cup blueberries
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 1 egg
Glaze:
- 1 lemon
- 1 cup powdered sugar
Instructions
- Zest lemon and set aside, then cut the lemon in half and put the juice in a bowl and set aside.
- In a large mixing bowl, stir together flour, sugar, baking powder, baking soda and salt and lemon zest.
- Using pastry blender or a fork, cut in the butter until the mixture is crumbly.
- Add buttermilk and stir with a fork to make a very soft and sticky dough.
- Pre-heat the oven to 425F.
- On a lightly floured surface, place the dough and knead it a few times.
- Fold in the blueberries.
- Form the dough into a large round circle, about 1″ thick
- Cut into pie shape wedges.
- Place the wedges onto parchment paper on a baking sheet.
- Beat the egg in a bowl and then brush the tops of the scones with the egg.
- Bake in oven for 12 to 15 minutes or until golden brown.
For lemon glaze
- Mix 1 cup of powdered sugar with 2 tablespoon of lemon juice and 1 ½ teaspoon lemon zest. If the glaze is too thick, add more lemon juice until desired consistency.
- Drizzle over top of cooled scones
So I made a fluffier scone today. I used the blueberries Nicola bought me yesterday. I have to say, I like them fluffy, because I added more milk/buttermilk. But i think I like them a little bit more compact. Next time I will add less buttermilk, and see how it goes. I also have “A Little Book of Scottish Baking,” that has a recipe very close to the recipe I made the Cinnamon Raisin Scones with: See below. That recipe is for Buttermilk biscuits. When I’m done eating these blueberry scones, I’ll make those and make a comparison.
