Lemon Blueberry scones

As part of the continuing effort to catch up the blog, here’s a recipe I tried a while back that I just haven’t gotten up yet.  These are fantastic scones, light and fluffy on the inside, with a zippy lemon glaze. I originally came across this recipe on the Baking Bites blog, and made it as soon as I could.  These go together quickly, and I have made both the full sized scones, and half sized scones, and both work beautifully.

lemon blueberry scones

 

 

Ingredients

  • 2 cups AP flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp butter
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup frozen wild blueberries

Method

Preheat oven to 400 degrees.  Mix dry ingredients, then cut in butter.  Rub the butter into the flour (or use a food processor) until mixture resembles coarse corn meal.  Add in milk, zest and lemon juice and stir to combine. Divide dough in half, and place half on well floured board.  Pat into a round, and press half of the blueberries into the dough.  Fold the dough over a couple of times until the blueberries are mostly distributed.  Cut the dough round into 4 wedges and place on a parchment lined baking sheet.  Repeat with the other half of the dough.  Bake 18-25 minutes, until scones are a lovely  golden brown on top.  Remove from oven and allow to cool.  While they are cooling, mix 1/2 cup confectioners sugar with a tablespoon of vanilla extract and sufficient lemon juice to create an icing.  If you’re using more than 3 tbsp of juice, use water to finish the dilution.  Once the scones are mostly cool, drizzle with glaze and allow to set.  Devour with milk, tea or coffee.

 

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