Ingredients
Method
For the scones
- In a large mixing bowl, whisk the flour, sugar, baking powder, and salt together. Cut the cold butter into the dry mixture with a pastry blender or your fingertips until it looks like coarse crumbs. Add the milk and lemon zest, then stir just until the dough is moistened.
- Gently fold in the blueberries and press the dough together into a ball.
- Turn the dough out onto a lightly floured counter and pat it into a 1-inch thick round. Cut into 8 wedges. Place the wedges 1 to 2 inches apart on a lightly greased baking sheet, and brush the tops with a little extra milk.
- Bake at 400 degrees Fahrenheit for 17 minutes or until golden brown. Let the scones cool slightly before drizzling with the glaze.
For the glaze
- In a small bowl, whisk the confectioners' sugar with the lemon juice and pinch of lemon zest until smooth.
Nutrition
Notes
For the flakiest texture, keep the butter very cold and work quickly; you can even freeze the butter and grate it.
If using frozen blueberries, don't thaw them first. Toss them in a bit of flour to prevent bleeding.
Meyer lemons have a sweeter, less acidic flavor; if using regular lemons, reduce the sugar in the glaze slightly.
Pat the dough gently and avoid overworking it, or the scones will turn out tough.
Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Reheat in a toaster oven or in a 300 degree Fahrenheit oven for a few minutes before serving.
Serve with clotted cream or extra lemon curd for a more indulgent breakfast.