These blueberry scones are tender and loaded with fresh blueberries.
The lemon juice and lemon zest add a tangy flavor to these delicate treats.
These scones are crispy on the outside and not too sweet, they are the perfect scone.
The lemon glaze give extra flavor to them.
They are easy to make and especially very good. Great for breakfast or for an afternoon snack.
I have adapted the recipe from King Arthur Flour recipe.
- 1½ cups Unbleached All-Purpose Flour
- ½ cup whole wheat pastry flour
- ½ teaspoon salt
- ¼ cup cane sugar
- 1 tablespoon baking powder
- 6 tablespoons (3 ounces) cold butter, cut into pieces
- 1 cup (about 5 ounces, about half a pint) fresh blueberries
- 2 large eggs, beaten
- ¼ cup (2 ounces) plain Greek Yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons coarse sugar, for sprinkle
- Lemon Glaze
- ½ cup freshly squeezed lemon juice
- 2 cups confectioners’ sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
- Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
- Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
- Stir together the eggs, yogurt, vanilla extract, lemon zest, lemon juice.
- Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
- Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk and sprinkle with coarse sugar.
- Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
- Lemon Glaze
- In a microwave safe bowl, mix the lemon juice with the confectioners’ sugar and microwave for 30 seconds or until the sugar is dissolved. Whisk in the butter and lemon zest and heat for 20 seconds. Whisk the glaze to smooth out any lumps. Place in the microwave again if needed, then drizzle the glaze over the top of the scones. Let it set a minute before serving.