Lemon Blueberry Scones
Moist flaky scones topped with a buttery crumble and blueberry lemon cream cheese icing.
Equipment
- baking sheet
- Mixing bowls
- measuring cups
Ingredients
Scones
- 2.5 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 Tbsp corn starch
- 1/2 cup sugar
- 1 lemon zested
- 3/4 cup cold butter
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup fresh blueberries
Crumble
- 2 Tbsp butter
- 1/4 cup flour
- 1/4 cup brown sugar
Icing
- 2 Tbsp cream cheese
- 2 Tbsp softened butter
- 1/3 cup powdered sugar
- 1/4 cup blueberries
- 1 lemon zested
Instructions
Scones
- Pre heat oven to 350
- Grate butter and then put it in the freezer until you need it
- In a bowl combine flour, salt , baking powder. corn starch sugar and lemon zest
- To the flour mixture add the butter and make sure its evenly combined, you may need to use your hands to pinch it in a bit
- In a separate bowl or measuring cup whisk together the buttermilk, egg and vanilla. Add it into the dry ingredients and. When it is almost fully combined add in the blueberries and mix them in. It should make a sticky shaggy dough. Do not overmix
- Turn it out onto a heavily floured surface and shape into a circle or square
- To make the crumble. Melt the butter in a small sauce pan and stir in the flour and sugar until it forms the crumble
- Top the scones with the crumble and using a bench scraper or knife cut it into 8 equal parts and transfer it to a parchment lined baking sheet.
- Bake in the oven for 30 minutes. The top should be starting to look golden brown
Icing
- Add the softened butter and cream cheese to a bowl and use a fork to mash them together.
- Use a whisk and whisk in the icing sugar
- Take the blueberries and use an immersion blender and blend them in. Whisk thoroughly and if its too thick add in a tablespoon of milk.
- When the scones are cooled drizzle over the icing and enjoy!