Blueberry and Lemon Glaze Scones

These blueberry and lemon glaze scones are a continuation of my little, creative adventure to find new ways to combine these two flavors. In my humble opinion blueberry and lemon are a match made heaven and go beautifully together in these scones. The brightness of the lemon lifts the subtle sweetness of the blueberries in these delightfully soft and fluffy scones. Enjoy with your morning cup of coffee, Sunday brunch, afternoon tea or whenever your little heart desires.

Ingredients you will need for these blueberry and lemon glaze scones:

• 2 1/4 cups all purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup (1 stick) cold, unsalted butter
• Zest of 2 lemons, about 2 tablespoons
• 1 cup fresh blueberries
• 1 egg
• 3/4 cup whole milk

For the glaze:

• Zest of 1 lemon
• Juice of 1 lemon
• 1-2 cups powdered sugar

Directions:

• 1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
• 2.) In a large bowl add the flour, sugar, baking powder, baking soda and salt. Whisk together.
• 3.) Add the lemon zest to the dry mixture and whisk in.

• 4.) Using a cheese grater, grate the cold butter into the dry mixture. Work the butter into the dry mixture with your hands quickly, rubbing the butter into the flour between your hands. Don’t do this for too long or the butter will start melting.
• 5.) Add the fresh blueberries and gently stir them into the flour and butter mixture, being careful not to break them.
• 6.) In a small bowl whisk together the milk and egg until well combined.
• 7.) Add the egg and milk mixture to the dry mixture and gently stir until the dough just starts to come together. Gently use your hands to mix the dough the rest of way. Cut into two equal parts.

• 8.) Lightly dust your work surface with flour. Take one half of the dough and place on your work surface and shape into a ball. Gently press into a flat disk that’s about 3/4 inch thick. Cut the circle into 8 triangles and place them about an inch apart on the lined baking sheet. Repeat with the second portion of dough.

• 9.) Bake for 12-15 minutes until the scone are just starting to turn golden on the top. Do not let them brow too much. Remove from the oven and place the entire baking sheet on a cooling rack.

• 10.) While the scones are resting mix you will make the lemon glaze. In a small bowl mix together the zest and juice of one lemon. Gradually add the powdered sugar and whisk together until you get a nice glaze consistency that’s not too runny but also not so thick that it can’t be drizzled over the scones.

• 11.) Drizzle the glaze over the scones. Remove the scones from the cookie sheet and let the continue cooling on the wire rack. Enjoy!

Notes:

• If needed, you can substitute dried blueberries for the fresh ones.
• Make sure to not over mix the dough or you will get a tough and chewy scone.
• Store in an airtight container.

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