These tender blueberry lemon scones start with a gorgeous scone recipe, loaded with plump blueberries and topped with a tangy lemon glaze.
Ingredients
- 50 g caster sugar (¼ cup/1.8oz)
- 1 tablespoon finely grated lemon zest (notes 1)
- 360 g plain flour (all purp flour) (2 ¾ cups / ~12 ½oz)
- 4 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 85 g unsalted butter cold and grated (3 oz / ¾ stick)
- 1 cup buttermilk cold (250ml)
- 2 tablespoons lemon juice (8tsp, notes 1)
- 1 cup fresh blueberries (125g / 4 ½oz)
- 1 egg yolk beaten with a dash of milk or water
LEMON ICING
- ¾ cup icing powdered sugar
- 3 teaspoons lemon juice
- ½ teaspoon lemon zest
For best results, always weigh ingredients where a weight is provided
Equipment
- mixing bowl
- Pastry blender helpful but not essential
- Spoon
- Baking sheet
- Sharp knife
Instructions
- Preheat oven to 220C (200C fan forced) / 425F. Line a baking sheet with baking paper.
- In a large mixing bowl, use your fingertips to blend the sugar and lemon zest together until it’s like wet sand.
- Add the flour, baking powder and salt and whisk to combine.
- Add the cold grated butter and using either your fingertips, a knife or pastry blender, gently blend the butter into the flour until only small pieces the size of lentils remain.
- Add the buttermilk, lemon juice and blueberries and stir with a spoon to a sticky dough.
- Tip the scone dough out onto a very lightly floured work surface and sprinkle over a little flour (not too much). Dust your hand with flour and fold the dough over on itself 3 times until it’s a little smoother.
- Pat into a round about 4cm (1 ½ inches) thick and using a sharp knife dipped into flour first, cut into 8 even wedges.
- Transfer to the prepared baking sheet and brush the egg wash over the tops.
- Bake for 16-18 minutes until they’re a pale golden brown on top and dry on the sides.. Allow to cool for 15 minutes before drizzling the glaze over the tops.
- FOR THE OPTIONAL LEMON ICING: Mix the icing sugar, juice and zest together. Once the scones have cooled a little spoon the glaze over the top
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Serve slightly warm or at room temperature on the day they’re baked.
- To freeze, let them cool completely, then store in an airtight container in the freezer. Best frozen without the icing. Once thawed, fluff them up by warming in an oven 160C (140C fan forced)/320F for 3-4 minutes.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
