Lemon Blueberry Scones
Lemon Blueberry Scones are ultra buttery with a hint of tanginess from lemon and sweet flavors of the blueberries
Servings: 8
Ingredients
Scone
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 2 tbsp poppy seeds
- 1/2 teaspoon salt
- 1/2 cup butter + 2 tbsp more //unsalted
- 2/3 cup buttermilk + more for brushing
- Juice of 1 lemon
- 2 tsp vanilla extract
- 1 cups fresh or frozen blueberries
- zest of 1 lemon
Lemon glaze
- 1/2 cup powdered sugar
- 4 tbsp lemon juice
- 1 tsp poppy seeds
- Zest of 1 lemon
- 1/2 tsp vanilla essence
Instructions
Scone
- In a large bowl, add grated butter, flour, baking powder, sugar, poppy seeds, & salt until combined. Skip salt if you are using salted butter.
- Next add all the wet ingredients - Buttermilk, vanilla essence, lime juice, lime zest, fresh blueberries.
- Gently fold everything just until combined. Clumps are good here.
- Turn the dough onto a lightly floured surface, make a round circle of 1-inch height. Cut the circle into eight equal parts. Transfer these triangles to a baking tray lined with parchment paper.
- Brush the scones with buttermilk & Put the scones in the freezer for at least 15 minutes, while you pre-heat the oven @ 400F
- Sprinkle coarse sugar on top & bake for 20-25 mins or until the top is golden and crisp.
- Allow the scones to cool down, while you prepare the lemon glaze (this is optional)
- Drizzle the glaze on top of the scones and serve warm.
Glaze
- In a small bowl, whisk powdered sugar, lime juice, vanilla essence. Once combined add zest and poppy seeds.
Notes
Buttermilk - 2/3 milk with 2 tbsp lime juice
Substitutions:
- Replace 2 cups of all-purpose flour with 1+2/3 cup of wheat flour
- 2/3 cup of buttermilk can be replaced with 1/2 cup of heavy cream or milk + 1 egg
- Skip lime juice and blueberries for a plain scone.