Lemon Glazed Blueberry Scones

I use my favourite basic scone recipe and adapt it to make these amazing Lemon Glazed Blueberry Scones. Quick and easy to make, ready in no time.

If you use my easy Vanilla Buttermilk scone  recipe, you'll be able to adapt it to make so many different flavoured scones. It can be as simple as adding a mixture of fresh, frozen or dried fruits.

I believe that Scones should really be eaten the same day they are made, but these still have a good soft texture and taste the next day. These 

Baking Powder v Bicarbonate of Soda ( Baking Soda)

I've found that my scones rise a lot better when I use Bicarbonate of Soda (Baking Soda) when using Buttermilk. When a recipe requires you to use Bicarbonate of Soda, you need an acid, such as buttermilk, to activate with the baking soda giving you a decent rise. You will find more about the science behind Baking Powder v Baking Soda, on Sally's Baking addiction website.

How to make Lemon Glazed Blueberry Scones.

Once you've preheated your oven. Line a large baking tray with a silicone sheet or baking parchment. With all the juices that are likely to come out of these scones, you'll need an easy way to clean things up.

Place the sieved flour, sugar, bicarbonate of soda, salt and butter into a mixing bowl. Rub everything together using your fingers until there's no sign of butter left. You should have a fine breadcrumb consistency. Add the buttermilk and fresh blueberries.

Using a large knife or spoon start to bring everything together. Turn the dough out onto a lightly floured surface, including any remaining crumbs. Kneed the dough a little, to bring it all together into a soft smooth dough that is not too sticky. Do not over kneed or you will stretch the gluten.

Roll out the scone dough to roughly 1.5cm thick. Slice into portions. Place onto the prepared baking sheet and bake in the oven, on the middle shelf for 15 mins or until baked and lightly golden in colour. With fresh fruit, there's bound to be juices that spill out. Leave to one side to cool while you make the drizzle.

Make the Lemon icing drizzle.

Add the icing sugar, zest and Lemon juice in a small dish. Mix until you have a thick drizzle consistency. If the drizzle is too runny, add more icing sugar. If too thick, add a little more lemon juice.

Drizzle the icing liberally over the scones. Using a piping bag makes the job easier.

Scones are best eaten on the day they are made. The plain variety are often served with thick clotted cream and jam. These scones have no need for additional sweetness and can be eaten on their own. They will keep for a couple of days when stored in an airtight container.

Top Tips for making Lemon Glazed Blueberry Scones.

• Take care not to crush the fresh fruits too much when bringing the scone dough together. This could make the dough a little too wet with excessive juice.
• Do not overwork the scone dough. Kneed it slightly until you have a smooth dough. Overworking will stretch any gluten in the flour and make them tough after baking.
• Try and avoid adding any additional buttermilk. Once you've initially started to bring the scone dough together in the mixing bowl, turn it out onto a slightly floured work surface and finish bringing it all together before you decide if you need to add more buttermilk.
• Handle the scone dough as little as possible. This is why I love the rustic triangle shape. Roll the dough in a round and slice into portions before baking. If you must use cutters, carefully bring the leftover batter together before cutting into additional portions. The more you handle and kneed the dough, the tougher your scones will be.
• Line the baking tray with a silicone sheet or baking parchment. When using fresh fruit, there's going to be a lot of juices oozing out. So lining your tray will make cleaning easier.

You may also like to try my Easy Vanilla Buttermilk Scones recipe and use this as the base for all your different varieties of scones. Or try a more British Scone shape like these Blueberry and Lemon Scones.

If you've tried these Lemon Glazed Blueberry Scones, please let me know how you got on by leaving a comment below and a rating. Let me know what different fruits you used.

Lemon Glazed Blueberry Scones

Lynn Hill

I use my favourite basic scone recipe and adapt it to make these amazing Lemon glazed Blueberry Scones. Quick and easy to make, ready in no time.

3 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Afternoon Tea

Cuisine British

Servings 8

Calories 168 kcal

INGREDIENTS

• 250 g plain flour sieved
• ½ teaspoons bicarbonate of soda sieved
• ¼ teaspoons salt preferably sea salt
• 25 g butter chilled and cut into cubes
• 1 tablespoon caster sugar
• 150 g fresh blueberries
• 180g - 200 g buttermilk

Lemon Drizzle

• 5 tablespoons icing sugar sieved
• 2 teaspoons Lemon Juice

Instructions

 

• Preheat the oven to 190g fan assisted. Line a large baking tray with a silicone sheet or baking parchment.
• Place the sieved flour, sugar, bicarbonate of soda, salt and butter into a mixing bowl. Rub everything together using your finger tips until there’s no sign of butter left. You should have a fine breadcrumb consistency.
• Make a well in the centre and add the buttermilk and fresh blueberries.
• Using a large knife or spoon start to bring everything together. Turn the dough out onto a lightly floured surface, including any remaining crumbs. Kneed the dough a little, to bring it all together into a soft smooth dough that is not too sticky. Do not over kneed or you will stretch the gluten.
• Roll out the scone dough to roughly 1.5cm thick. Slice into portions. Place onto the prepared baking sheet and bake in the oven, on the middle shelf for 15 mins or until baked and and lightly golden in colour. With fresh fruit, there’s bound to be juices that spill out. Leave to one side to cool while you make the drizzle.
• Make the Lemon icing drizzle.
• Add the icing sugar, zest and Lemon juice in a small dish. Mix until you have a thick drizzle consistency. If the drizzle is too runny, add more icing sugar. If too thick, add a little more lemon juice.
• Drizzle the icing liberally over the scones. Using a piping bag makes the job easier.

Notes

• Scones are best eaten on the day they are made. The plain variety are often served with thick clotted cream and jam. These scones have no need for additional sweetness and can be eaten on their own. They will keep for a couple of days when stored in an airtight container.
• Take care not to crush the fresh fruits too much when bringing the scone dough together. This could make the dough a little too wet with excessive juice.
• Do not overwork the scone dough. Kneed it slightly until you have a smooth dough. Overworking will stretch any gluten in the flour and make them tough after baking.
• Try and avoid adding any additional buttermilk. Once you’ve initially started to bring the scone dough together in the mixing bowl, turn it out onto a slightly floured work surface and finish bringing it all together before you decide if you need to add more buttermilk.
• Handle the scone dough as little as possible. This is why I love the rustic triangle shape. Roll the dough in a round and slice into portions before baking. If you must use cutters, carefully bring the leftover batter together before cutting into additional portions. The more you handle and kneed the dough, the tougher your scones will be.
• Line the baking tray with a silicone sheet or baking parchment. When using fresh fruit, there’s going to be a lot of juices oozing out. So lining your tray will make cleaning easier.

Keyword Blueberries, basic scone, fresh fruit,