I’m sitting here longing for summer. A warm breeze, sunshine on my skin, bad tan lines, cut-off shorts…
Reality check! Summer is months and months away and I don’t even have a warm vacation planned, but one can dream, right? Here’s a little summery sweet kiss to cozy you up if you (like me) are longing for warmer days.
I’ve used dried blueberries in this recipe instead of fresh ones. The addition of lemon zest give everything a happy lift and the lemon drizzle? Do I really need to explain???
Not into the glaze? These scones are equally tasty on their own or with jam!
Dried Blueberry and Lemon Scones
- 4 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 1/2 tsp salt
- 3/4 cup cold butter, cut into chunks
- 1 1/2 cup buttermilk
- 1 tsp vanilla
- 1 1/2 cups dried blueberries
- Zest from 1 lemon (about 1 1/2 Tbsp)
- 1 egg combined with 1 Tbsp water for egg wash
- 2 Tbsp sanding sugar or white sugar (optional)
Line a 9 x 13 inch baking pan with parchment paper. Set aside.
In a large bowl, mix the flour, baking powder, baking soda, sugar and salt. Add the butter and using your fingers, rub the butter into the flour mixture until a sandy consistency forms.
In a small bowl, combine the buttermilk and vanilla and pour over the flour mixture. Stir gently with a wooden spoon until the mixture comes together.
Preheat your oven to 400°F.
Turn the dough onto a floured surface and give it a few 4-6 kneads, turning 90 degrees between each knead. Pat the dough into the prepared baking tray as evenly as possible and freeze the dough for an hour.
Remove the tray from the freezer and lift out the dough. Peel away the paper and brush the surface liberally with egg wash. Sprinkle with sanding sugar and cut the dough into 24 little triangles. Place the triangles onto a parchment lined baking tray and bake for 12-15 minutes.
- 1/2 cup icing sugar
- 1 Tbsp lemon juice
Mix the sugar and lemon juice together until uniform. Drizzle over scones and let it run off the sides slightly.