Blueberry and Lemon Scones

Ingredients

• 250 g Self‑Raising Flour (sifted)
• 0.5 tsp Salt
• 1 tsp Baking Powder (extra, added to self‑raising flour for extra rise)
• 30 g Granulated Sugar (about 2 tbsp, sweetens the dough)
• 60 g Unsalted Butter (frozen for 30 minutes, then grated)
• 1 large lemon Lemon Zest (zest of one lemon, finely grated)
• 30 ml Lemon Juice (about 2 tbsp, fresh)
• 100 g Blueberries (fresh, gently folded in)
• 1 Egg (large, beaten with milk)
• 120 ml Milk (plus extra for brushing; whole or 2% works)
• 10 g Granulated Brown Sugar (sprinkled on top before baking)
• 100 g Powdered Sugar (for lemon glaze)
• 10 ml Lemon Juice (for glaze) (2‑3 tsp, fresh)

Instructions

1. Preheat Oven

   Preheat the oven to 200°C (390°F).

   Time: PT10M

   Temperature: 200°C

2. Combine Dry Ingredients

   In a medium mixing bowl, whisk together the self‑raising flour, salt, extra baking powder, and granulated sugar until evenly distributed.

   Time: PT3M

3. Incorporate Butter

   Grate the frozen butter using a box grater and rub it into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs.

   Time: PT5M

4. Add Lemon Flavor

   Stir in the lemon zest and lemon juice, mixing just until combined.

   Time: PT2M

5. Fold in Blueberries

   Gently fold the fresh blueberries into the dough, being careful not to crush them.

   Time: PT2M

6. Prepare Wet Mix

   In a small bowl, beat the egg with the milk. Set aside.

   Time: PT2M

7. Combine Wet and Dry

   Add about three‑quarters of the egg‑milk mixture to the dough and stir with a fork until just combined. If the dough looks dry, add a little more liquid; if too sticky, sprinkle a bit more flour.

   Time: PT5M

8. Shape the Dough

   Turn the dough onto a lightly floured surface, gently knead a few times to bring it together, and pat into a disc about 1 inch (2.5 cm) thick.

   Time: PT3M

9. Cut Scones

   Dust a knife with flour and cut the disc into 8 triangular wedges (or use a round cutter). Place the pieces on a parchment‑lined baking tray, leaving space for spreading.

   Time: PT4M

10. Egg Wash & Toppings

    Brush the tops lightly with the remaining egg‑milk wash, scatter a few extra blueberries on each, and sprinkle with granulated brown sugar.

    Time: PT2M

11. Bake

    Bake in the preheated oven for 15–20 minutes, until the scones are golden brown and have risen.

    Time: PT18M

    Temperature: 200°C

12. Cool

    Remove from the oven and let the scones cool on a rack for 20–30 minutes.

    Time: PT25M

13. Prepare Lemon Glaze

    In a small bowl, whisk together the powdered sugar and 10 ml lemon juice until smooth and pourable.

    Time: PT3M

14. Glaze Scones

    Transfer the glaze to a piping bag (or a zip‑lock bag with a corner snipped) and drizzle or pipe over the cooled scones. Let set for 10–15 minutes.

    Time: PT12M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g