Saturday, March 3, 2012

Blueberry Lemon Scones

2 c. unsifted flour
3 tbsp. sugar
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1/2 c. buttermilk or milk
1 lg. egg
1 lemon
1 cup blueberries
1 1/2-2 cups powdered sugar

Pre-heat oven to 425 degrees.
Grease baking sheet. In large bowl combine flour, sugar, salt, and baking powder. Cut in butter with pastry cutter or a fork until mixture resembles coarse crumbs.
In small bowl combine milk, egg and vanilla. Add to dry ingredients and stir until combined.  Then add in the blueberries. Zest the entire lemon and add the zest to the batter, reserving the rest of the lemon for later.  Dough will be sticky and elastic.  Using a large tablespoons, drop spoonfulls onto the baking sheet. Bake for 13-15 minutes until golden brown.
While the scones are baking, you can make the glaze, in a bowl stir the juice of one lemon and gradually add powdered sugar to it until it becomes a little runny, but not too liquidy.  If it is too liquidy add more powdered sugar.  Once the scones have come out of the oven let them cool completely before drizzing the glaze on.  Once they are cool spoon the glaze over the top and allow to set a little before serving.  Serve and enjoy!
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