Lemon Blueberry Scones with Buttermilk | 1h 8m
Find the perfect moist Lemon Blueberry Scones recipe with our step-by-step timing guide. Learn how to use frozen blueberries in scones with this classic method.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodrevealer.com.
Cooking tools:
- Grater
- Pastry cutter
- Bench scraper
- Microplane
- Kitchen scale
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Freezer
- Refrigerator
Ingredients
- 2 cups (250g) All-purpose flour
- 1/2 cup (100g) Granulated sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1 tbsp Fresh lemon zest
- 1/2 cup (113g) Unsalted butter, frozen
- 1/2 cup (120ml) Full-fat buttermilk, chilled
- 1 Large egg, chilled
- 1 tsp Pure vanilla extract
- 1 cup (150g) Fresh or frozen blueberries
- 1 tbsp All-purpose flour (for coating berries)
- 1 cup (120g) Powdered sugar
- 2 tbsp Freshly squeezed lemon juice
- 1/2 tsp Lemon zest (for glaze)
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