blueberry lemon glazed scones
Blueberry Lemon Glazed Scones were one of the most popular recipes on my website I lost towards the end of 2024, so of course I had to share the recipe on my this, my new site. Just a few things when making scones to keep in mind: they need a soft hand, don’t overmix the dough or you’ll toughen it, make sure the cold ingredients – buttermilk, butter and egg are in fact, cold, use a butter knife to stir and, if the mixture is too wet, add a little extra flour a couple of tablespoons at a time. Flours can vary from seasons, states, countries. The dough needs to be soft but shapeable and not sticky dough.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 8
Calories: 382kcal
- 3 cups self-rising (raising flour), approximately
- 1/3 cup granulated sugar
- Pinch sea salt
- 1/4 cup 60g cold butter, cut up
- 1 cup fresh blueberries
- 1 cup buttermilk, plus an extra tablespoon for brushing
- 1 large egg
- 1 tablespoon finely grated lemon zest
LEMON GLAZE
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon butter
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Whisk the flour and sugar together in a medium bowl. Stir in butter. Working quickly rub butter into the flour using your fingertips or a pastry cutter until the butter resembles the size of a grain of rice. Stir in the blueberries. Make a well in the mixture.
Whisk the buttermilk, egg and zest together in a medium bowl. Add to the flour mixture. Stir with a knife – such as a butter knife, nothing with a sharp blade, until the mixture just comes together. If the mixture is too sticky, add a little more flour but don’t over mix the dough. Turn the dough out onto a lightly flour board and gently shape into an 8-inch (20cm)
Cut the round into 8 equal-sized triangles. Place them on the baking sheet, almost touching in a round. Brush each one with a little extra buttermilk. Bake for 12 to 15 minutes or until golden brown. Remove to wire rack to cool.
To make the lemon glaze:
While the scones are baking, combine sugar and juice in a small saucepan over medium heat until icing sugar is well combined and the mixture is warm. Add the butter; stir until melted.
Drizzle the glaze over warm scones. Let sit until the glaze has hardened. Best eaten the same day although leftovers can be frozen. Makes 8.
Calories: 382kcal | Carbohydrates: 53g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 157mg | Potassium: 327mg | Fiber: 2g | Sugar: 18g | Vitamin A: 461IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 1mg
