Description
Soft, flaky blueberry scones that are perfect for a quick sweet bake, served warm or cool with tea or coffee.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
- Cut the dough into wedges or use a biscuit cutter to make rounds.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes until golden.
- While the scones cool, mix the powdered sugar, lemon juice, and lemon zest to make the glaze.
- Drizzle the glaze over the scones before serving.
Notes
Serve warm for the best taste. Store cooled scones in an airtight box at room temperature for 1-2 days, or freeze them for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American