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.
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.
Nutrition
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