Blueberry Lemon Scones with Sweet Lemon Glaze
Blueberry lemon scones with a sweet lemon glaze are tender and flaky, more like a biscuit. These scones are full of fresh blueberries and lemon and quick to make.
Cook Time 15 minutes
Total Time 15 minutes
- 1 1/2 cups flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 3 <g class="gr_ gr_96 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="96" data-gr-id="96">tbls</g>. sugar
- 1 juiced and grated lemon
- 1 cup fresh blueberries
- 1 egg beaten
- 1 cup powdered sugar
- 3 <g class="gr_ gr_97 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="97" data-gr-id="97">tbls</g>. milk
- 2 tsp. grated lemon peel
Measure and add the dry <g class="gr_ gr_95 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="95" data-gr-id="95">inredients</g> to a large bowl.
Grate frozen butter and then rechill to keep firm.
Mix the milk, sugar, lemon juice and all but 2 tsp. of the grated lemon together
Add the wet ingredients to the flour mixture and stir with a fork until just combined and the dough looks shaggy.
Turn the dough onto a floured surface and knead a couple of times to bring together.
Gently roll the dough into a small rectangle.
Sprinkle the blueberries over the dough then fold the dough over the berries in thirds to create a long narrow rectangle.
Cut the dough into 8 triangles and place on a parchment-lined baking sheet.
Bake at 425 degrees for 15 - 20 minutes until brown.
While the scones are cooling make the glaze by mixing the powdered sugar, milk and grated lemon peel to a smooth consistency.
When scones are cooled drizzle the glaze over the top.