LEMON BLUEBERRY SCONES
Oh wow. I made these delectable scones. Eaten as is. If you like the tangy sweet combination this is for you. So easy.
- 2 cups wheat flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 115 g very cold butter
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 teaspoon lemon extract
- ¾ cup fresh blueberries
- Topping:
- 1 cup icing sugar
- 20 ml cream
- 20 ml lemon juice
- lemon zest, to taste
Preheat oven to 200ºC (180ºC fan assisted).
Line a baking sheet with baking paper and set aside.
In a bowl mix the flour, sugar, baking powder, baking soda, salt, and lemon zest together.
Grate in the very cold butter and mix using your hands until the butter and flour are mixed.
Mix the buttermilk, egg, vanilla, and lemon extract together.
Add this to the flour mix and using a rubber spatula mix until the mix starts coming together.
Add the blueberries and mix. Take cane not to squish the blueberries.
Drop mix onto a floured surface and pat down to about 2.5 cm thickness.
I cut mine with a round cutter but you could just cut into wedges.
Place on the prepared baking tray and bake until golden and cooked through about 15 to 18 minutes.
Let them sit for at least 10 min before transferring the scones to a cooling rack.
Make topping by mixing the icing sugar, cream, lemon juice and zest together until desired consistency (add more sugar if too runny, add more cream if too thick).
Pour over scones. This will harden as scones cool.
Enjoy.
Recipe and photo: Dalila De Barros Viljoen
