Blueberry Scones with Lemon Glaze (Print Version)
# Ingredients:
→ For the scones
01 -
3 cups (381 grams) all-purpose flour
02 -
1/3 cup (66 grams) granulated sugar
03 -
1 teaspoon grated lemon zest
04 -
1 teaspoon salt
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon baking soda
07 -
1 1/2 sticks (170 grams) unsalted butter, cold and cubed
08 -
1 cup buttermilk
09 -
2 large eggs, divided
10 -
1 1/2 cups (200 grams) fresh or frozen blueberries
→ For the glaze
11 -
1 cup (125 grams) powdered sugar
12 -
1 cup (20 grams) freeze-dried blueberries, finely crushed and sifted
13 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
02 -
In a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder, and baking soda.
03 -
Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
04 -
In a measuring glass, whisk together the buttermilk and 1 egg.
05 -
Make a well in the middle of the flour mixture and add the liquid mixture. Mix until partially combined and gently fold in the blueberries.
06 -
Transfer the dough to a floured surface and divide into 2 equal parts. Knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on the prepared baking pans. Space them 2 inches apart.
07 -
In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush over the scones.
08 -
Bake for 12 to 15 minutes or until lightly browned.
09 -
In a small bowl, combine powdered sugar, crushed and sifted blueberries, and lemon juice. Stir with a fork until smooth and thick. Adjust consistency with more powdered sugar or lemon juice if needed.
10 -
Drizzle or dip each scone with the glaze. Let set before serving.
# Notes:
01 -
For best results, use frozen blueberries without thawing to prevent color bleeding into the dough.
02 -
Crush freeze-dried blueberries shortly before making the glaze to avoid clumping.