Blueberry Scones with Lemon Icing

By srumbel

Blueberries, freshly squeezed lemons, and cold butter are the key ingredients to these deliciously light and fluffy scones. Perfect to enjoy with a cup of herbal tea on a cold morning!
from gluesticksblog.com

Ingredients

• Icing:
• 2 1/4 c. all purpose flour
• 2 t. baking powder
• 1/2 tsp. salt
• 1/4 c. sugar
• 1/2 tsp. baking soda
• 1/2 c. COLD butter, grated
• 1 c. blueberries
• 1 egg
• 3/4 c. milk
• 1 T. fresh squeezed lemon juice
• 1 zest of a lemon
• 2 T. butter, melted
• 1/2 c. fresh squeezed lemon juice
• 2 1/4 c. powdered sugar, sifted
• 2 tsp. corn syrup

Preparation

Step 1

Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add lemon zest. Set aside.

The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.

Mash with pastry cutter or fork until it resembles coarse crumbs.

Fold in blueberries.

Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/blueberry mixture.

Gently turn out dough on a lightly floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better.

Slice into 8 triangles.

Bake at 400 degrees for 20-25 minutes on parchment lined baking sheet.

Brush with melted butter.

Cool 15 minutes before drizzling with lemon icing.

For the icing:

Combine ingredients and drizzle over scones.

Makes 8.