Blueberry Lemon Scones

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 tablespoons Granulated Sugar (adjust for sweetness)
• 1 tablespoon Lemon Zest (zest of 1 large lemon, finely grated)
• 1/2 cup Unsalted Butter (chilled, cut into 1/2‑inch cubes)
• 1 Large Egg (room temperature; can omit for vegetarian version)
• 3/4 cup Milk (or homemade buttermilk (milk + 1 tsp vinegar); add more if dough feels dry)
• 1/2 cup Fresh Blueberries (optional; fold gently, do not mash)
• 1/2 cup Powdered Sugar (for glaze)
• 1 tablespoon Lemon Juice (for glaze)
• 1 teaspoon Milk (for glaze) (to thin glaze if needed)
• 1 Egg (for egg wash) (beaten with 1 tbsp milk)
• 1 tablespoon Milk (for egg wash)

Instructions

1. Prepare Buttermilk (if using homemade)

   Combine 3/4 cup milk with 1 teaspoon white vinegar, stir, and let sit for 5 minutes until it thickens. If you have store‑bought buttermilk, skip this step.

   Time: PT5M

2. Sift Dry Ingredients

   In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Add the lemon zest and give it a quick stir.

   Time: PT2M

3. Cut in Chilled Butter

   Add the chilled butter cubes to the flour mixture. Using a pastry blender (or two forks), cut the butter into the flour until the pieces are pea‑size and the mixture resembles coarse crumbs.

   Time: PT5M

4. Add Egg and Milk

   In a small bowl, beat the egg with 1 tablespoon of milk (for the egg wash later set aside). Pour the beaten egg into the dough, then add the prepared buttermilk (or milk) a little at a time, mixing gently with a fork until a soft, slightly sticky dough forms.

   Time: PT5M

5. Fold in Blueberries (Optional)

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

   Time: PT1M

6. Laminate the Dough – First Fold

   Turn the dough onto a lightly floured surface. Pat it into a rough rectangle (about 1‑inch thick). Fold the top third down toward the center, then fold the bottom third up over it, like folding a letter.

   Time: PT2M

7. Laminate – Second Fold

   Pat the dough again into a rectangle and repeat the folding process.

   Time: PT2M

8. Laminate – Third Fold

   Pat the dough a final time and fold once more. The dough should now have multiple buttery layers.

   Time: PT2M

9. Shape and Portion

   Gather the dough into a neat circle about 2 inches thick. Using a sharp knife, cut the circle into 8 equal wedges (or use a biscuit cutter for round scones). Place the pieces on a parchment‑lined baking sheet, spacing them a little apart.

   Time: PT2M

10. Chill the Shaped Scones

    Place the baking sheet in the freezer for about 15 minutes to firm the butter before baking.

    Time: PT15M

11. Preheat Oven

    While the scones chill, preheat the oven to 200°C (390°F).

    Time: PT10M

    Temperature: 200°C

12. Bake Scones

    Remove the scones from the freezer, brush the tops with the egg‑milk wash, and bake for 15‑20 minutes, or until golden brown on top and bottom.

    Time: PT20M

    Temperature: 200°C

13. Prepare Lemon Glaze

    In a small bowl, whisk together powdered sugar, lemon juice, and 1 teaspoon milk until smooth. Adjust consistency with a few more drops of milk if too thick.

    Time: PT2M

14. Glaze the Warm Scones

    When the scones are out of the oven, let them cool on a rack for 2 minutes, then drizzle or spread the lemon glaze over each scone.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

2g