Ingredients
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240 g flour
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1 Tbsp baking powder
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2 Tbsp sugar
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1/2 tsp salt
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75 g unsalted cold buttercut in chunks
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125 g blueberry
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200 ml heavy cream
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lemon glaze
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1 Tbsp unsalted butter
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120 g powdered sugar
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1 lemon
Directions
Blueberry Scones
are easy to make and have a very enticing presentation. They’re very light, not too sweet. If you are searching a great blueberry scones recipe, then you are in the right place. Here, I’m sharing a fluffy blueberry scones which are better than a bakery, trust me. Every bite is packed with juicy blueberries and sweet lemon glaze. Tender inside and crunchy on the outside. The last thing you need is just a nice hot cup of tea. What perfect way to spend the afternoon!
Note :
- Don’t mixing, kneading too much, when you are working with the dough, because it will produce dry and tough scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 extra days.
Steps
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1
Done
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Preheat oven to 200°C. |
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2
Done
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Add the butter, using a pastry cutter or fork, cut in butter until the largest pieces are the size of peas. The mixture should look like coarse crumbs. |
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3
Done
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Add blueberry and fold into the mixture. Take care not to mash or bruise the blueberries. |
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4
Done
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Pat dough into a 6-inch square about 1 1/4 inches thick. Using a knife, cut into triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes or until golden brown. |
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5
Done
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lemon glazeIn a double boiler, add the butter, zest of one organic lemon, powdered sugar, and 3 Tbsp freshly squeezed lemon juice. Simply whisk all together until dissolved in a heatproof bowl over a pot of simmering water. |
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6
Done
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Drizzle lightly the glaze over the top of the scones. |
