Small Batch Blueberry Scones
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Four tender blueberry scones with a hint of lemon, finished with a simple lemon glaze.
Ingredients
Scones
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons cold butter chopped
- ¼ cup milk
- 1 large egg yolk
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- ½ cup blueberries
Lemon glaze
- ½ cup powdered sugar sifted
- 1–2 tablespoons milk
- ½ teaspoon lemon juice
- Optional additional lemon zest
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 425°F and line a baking sheet with parchment. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Work in the cold butter until it’s in fine crumbs.
- In a small bowl, whisk the milk, egg yolk, lemon juice, and zest. Stir it into the flour mixture just until a soft dough forms, then gently fold in the blueberries.
- On a lightly floured counter, fold the dough over 2 or 3 times. Pat it into a 5-inch circle about 1 inch thick and cut it into 4 wedges.
- Set the wedges apart on the baking sheet and bake for 13 to 15 minutes. Let them cool on the pan for 5 minutes, then move them to a wire rack.
- Stir the powdered sugar, milk, and lemon juice into a glaze. Once the scones are completely cool, drizzle it over them and let it set. Sprinkle with a little more zest, if you like.
Nutrition
Serving: 116g | Calories: 340kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8.2g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 338mg | Potassium: 88mg | Fiber: 1.3g | Sugar: 24g | Vitamin A: 478IU | Vitamin C: 3.5mg | Calcium: 106mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 scones; ¼ cup milk counted as whole milk, egg yolk counted as raw egg yolk (one large yolk 17 g), milk counted as whole milk. Brands and portions vary, so use it only as an approximation.