Recipe: Lemon-Glazed Blueberry Scones
A drizzle of lemon glaze was the ideal complement to the crumbly scone and the juicy fruit therein.
- 2 cups unbleached flour
- 1/3 cup sugar
- Pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon aluminum-free baking powder
- 3/4 cup quick-cook oats
- 1/2 cup butter, in small pieces
- 3/4 cup blueberries
- 2/3 cup buttermilk
- 1/2 cup confectioners' sugar
- 3 teaspoons fresh lemon juice
Preheat oven to 350 degrees. Grease a baking sheet.
In a large bowl, combine the flour, sugar, salt, baking soda, baking powder and oats. Using your fingers or a pastry cutter, mix in the butter until the mixture is crumbly. Gently stir in the blueberries, then stir in the buttermilk.
Knead the dough just until it holds together, then press it into an 8-inch circle on the prepared baking sheet. Score the dough into 8 portions, then bake for 30-35 minutes until the scones are golden and the center is set when lightly pressed. Carefully cut the scones apart, then let cool completely.
Stir together the confectioners' sugar and lemon juice to make a glaze, then drizzle it over each scone. Let the glaze set, then serve.
Makes 8 scones.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on June 6, 2011.