Buttery lemon blueberry scones have a tangy citrus glaze that will wake up your tastebuds! My "no fail' technique ensures that this recipe comes out perfectly every time!
Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
Use a box grater to grate the frozen butter into the dry ingredients. Stir gently to cover the butter with flour.
Wash the berries and let dry overnight. Dust with flour.
Add the milk and berries and gently mix to make a soft dough.
Turn out onto a floured surface.
Pat dough (gently!) out to ¾ inch thickness.
Cut into rounds with a cutter or into wedges with a knife.
Place the scones on the greased baking sheet.
Mix the egg yolk and water and brush on the tops of the scones.
Sprinkle with some sugar crystals, if desired.
Let stand for 15- 20 minutes. If the kitchen is hot put them in the fridge during this time.
Bake for 12 - 15 minutes or until the tops are golden brown.
Glaze while warm.
Glaze
Mix all glaze ingredients together until smooth. You may need a little more Confectioner's sugar or a little more lemon juice to get the right consistency.
Notes
StorageHomemade blueberry scones are best the same day they are made, but you can keep leftovers for another day or so.Once they've cooled, store them in an airtight container and keep them at room temperature.These scones freeze well baked or unbaked. Don't glaze before freezing!Tips
I like White Lily Self Rising Flour - it's got less protein in it and is more delicate than all-purpose flour. If you use self-rising then don't add salt and use unsalted butter
Freeze the butter before grating
Dust blueberries with flour before adding them to your dough
Let the scones rest after cutting - about 30 minutes is right. It's best to let them rest in the refrigerator
Don't try to cut the butter in but leave it in long shreds
Add a little of the milk at a time and mix gently with a fork
Pat into shape - don't roll or knead
Brushing on a little egg wash helps them have a pretty color