Blueberry and LeMON SCONES
Nothing is better in the evening than blueberry scones with a cup of tea. This recipe recommends a lemon glaze for a fresh summer twist to the perfect thick, buttery soft scones.
For The Scones
1 cup (180 g) Y.V. Fresh blueberries
2 ¾ cups Plain flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
½ cup cold (113 g) unsalted butter, cut into pieces
1 tablespoon vanilla extract
1 cup cold buttermilk
1 tablespoon heavy cream or milk
2 tablespoons white sugar
For The Glaze
1 cup Icing sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
For the Scones
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
Cut the butter into the flour using your fingertips, 2 knives, or a pastry blender. The mixture should look like coarse crumbs. Gently fold in the blueberries.
Whisk the vanilla and buttermilk together and gradually add to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.
Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange the scones 2 inches apart on a baking tray lined with baking paper. Place the tray with the scones in the freezer for 30 minutes.
Meanwhile, heat the oven to 200°C.
Just before baking, brush the tops of the scones with milk and sprinkle with coarse sugar.
Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool.
For the Glaze
Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
Using a measuring jug, slowly pour the glaze over the cooled scones. Ensure the scones are completely cool before pouring the glaze