Blueberry Scones with Lemon Glaze
These tender flaky scones are bursting with blueberry flavour with a fresh lemon glaze.
Servings: 8 scones
Calories: 303kcal
Equipment
- Baking sheet
Ingredients
- 1 cup organic all-purpose flour
- 1 cup organic light spelt flour (2 cups all-purpose can substituted)
- 1/4 cup organic raw fine sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, cold
- 1/2 cup organic whole milk/half and half cream
- 1 free-range egg
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- 3/4 cup fresh or frozen blueberries
Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
Instructions
- Preheat oven to 400°F.
- In a large bowl, measure flour, sugar, baking powder, salt and cinnamon.
- Grate cold butter using a grater or cut cold butter into flour mixture with either a pastry blender, a fork or your fingers to break the butter into small pea-size pieces.
- Measure and whisk milk/cream, egg, vanilla and lemon juice into a measuring cup or small bowl. Then slowly add the wet ingredients into the flour mixture, until no flour is visible. Gently fold in blueberries. The dough should be moist.
- Using your hands, gently press dough onto floured surface shaping into a circle to about one inch thickness. If the dough is too stick, add additional flour. Using a chef’s knife, cut the circle into 8 equal slices.
- Carefully separate slices, and place on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden in colour. Cool on a cooling rack before serving.
- Lemon Glaze: Using a wire whisk, beat together the powdered sugar, milk, and lemon. Drizzle over scones and serve.
Nutrition
Calories: 303kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 196mg | Potassium: 69mg | Fiber: 3g | Sugar: 16g | Vitamin A: 419IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg