I love the flavor combination of lemon and blueberry. Using ripe blueberries, I made these yesterday with a lemon glaze. I had baked scones before, but never made them from scratch. Now I will in future as this recipe is a keeper! I think next time I’ll use this recipe as a base and make cranberry orange scones.
There was a bit of trick in getting the dough, which was a bit sticky, into triangles after shaping it into a circle, but it worked out. I am usually not big on glazes, but as the scone recipe incorporated honey instead of sugar, it really wasn’t very sweet, which we prefer. In that way, the sweetness of the glaze was a good complement.
To me, the key to this recipe is the zest. Hopefully, you can see the lemon zest in the glaze and taste it in the scone when you make them.
I tried to be careful not to break or mush the blueberries when I folded them in, but could have mixed them in a bit better. You can see a bunch on the bottom of this scone.
The last bite was the best one, with plenty of blueberries, glaze and that wonderful lemon taste.
I made mine gluten free, but I bet this recipe would work either way. This recipe was adapted from getinspiredeveryday.com.
- 2-1/4 cups gluten free flour
- Zest and juice of one small lemon
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick of salted butter (8 T, 4 ounces) cut into 8-12 pieces
- 1 cup fresh blueberries (Try and dry out as much as possible after rinsing)
- 1/3 cup honey
- 1 egg, beaten
- 2 T milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups of confectioners sugar (powdered sugar)
- 1/4 cup of lemon juice
- zest of one lemon
- 1 tsp of unsalted butter
- 1/4 teaspoon salt
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda until thoroughly combined.
- Add the butter pieces to the flour mixture. Using a hand-held pastry blender tool or your hands, mix the butter into the flour, so only small pieces of the butter are visible.
- In a separate mixing bowl, combine the honey, lemon juice and zest, egg, 2 T milk and the vanilla and almond extracts.
- Pour the wet ingredient mixture into the the flour/butter mixture and mix just to combine. Gently fold in blueberries.
- Lightly flour your work surface. (I use a plastic baking mat). The dough will be pretty sticky, so use two spatulas, one to spread the dough and another to clean the dough off the first spatula, and form an circle that is about 10-12” in diameter. This will take a few minutes as the dough doesn’t spread that easily. Try and make it as even in depth as possible. Using a sharp knife, cut the round into eight triangular pieces and place each triangle on the parchment paper on the baking sheet.
- Bake for 15-18 minutes, or until the scones are puffed up, lightly golden, and just done in the center.
- Let the scones cool for 20 minutes or until room temperature before glazing.
- For the glaze, combine the powdered sugar, salt, zest and juice in a large Pyrex glass measuring cup, stir well. Add the butter and microwave 45 seconds to 1-1/2 minutes until butter is just about melted. Whisk well until smooth. Place parchment paper under cooling rack. Let glaze sit for a few minutes while the scones cool on the rack and then spoon over. It’ll drip down, but that’s why the parchment paper is underneath!
- Let glaze harden and then serve. Leftovers can be frozen and reheated.
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