Description
Delicate, buttery scones infused with fresh lemon and bursting with blueberries, perfect for breakfast or afternoon tea.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold salted butter
- 3/4 cup + 2 tablespoons buttermilk
- 1/4 cup fresh lemon juice
- 1 to 1 1/4 cups fresh blueberries
- 2 tablespoons melted butter
- Coarse or turbinado sugar, for sprinkling
- 1 1/4 cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 400 degrees F.
- Line a half sheet pan with parchment paper and set aside.
- Combine in a large bowl the flour, sugar, lemon zest, baking powder, baking soda, and salt; mix well.
- Grate the cold butter into the dry ingredients and toss until the butter shreds are evenly coated with the flour mixture.
- Add the blueberries and toss to combine.
- Pour in the buttermilk and lemon juice.
- Stir/fold with a silicone spatula until the mixture starts to come together.
- Turn the dough out onto a counter dusted with flour.
- Bring the dough together into a cohesive mass.
- Pat and press the dough into a long rectangle, about 15×3 inches.
- Cut the dough into 10 to 12 triangular wedges.
- Place the scones 1/2-inch apart on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle with sugar.
- Bake for 15 minutes until lightly golden.
- Let cool, then drizzle with glaze made from powdered sugar and lemon juice.
Notes
Great for using fresh or frozen blueberries. Experiment with other fruits like raspberries or cherries for a twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg