Lemon Glazed Berry Scones
Cook Time
15 to 20 minutes
Rating
0 out of 5 stars
(44)
Ingredients
- 2 cups unbleached flour, plus more for rolling berries
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup sugar
- Zest of one lemon
- ¼ cup unsalted butter, chilled and cut in chunks
- ¾ cup buttermilk
- 1 egg
- 1 pint berries (I used mixed frozen berries)
- Turbinado Sugar, for sprinkling on scones
- 2 cups powdered sugar, sifted (for glaze)
- 2 lemons, juiced and zested (for glaze)
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
In a large bowl, sift together flour, baking powder, salt, sugar, and zest; mix thoroughly.
Step 3
Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
Step 4
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
Step 5
Roll berries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
Step 6
Fold the blueberries into batter, being careful not to bruise.
Step 7
Drop large tablespoons of batter on an ungreased cookie sheet. I used my Silpat! Sprinkle scones with Turbinado sugar.
Step 8
Bake for 15 to 20 minutes until brown.
Step 9
Cool before applying the lemon glaze.
Step 10
To prepare Glaze: combine sugar, zest, and juice and whisk until smooth. Drizzle or brush on top of scones.
Step 11
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Chef's notes
Adapted from Tyler Florence
