Ingredients

The following ingredients have 12 Servings
  • 3 1/2 cups flour (White Lily preferred)
  • 2 tablespoons baking powder (omit if using self rising flour)
  • 10 tablespoons butter (frozen)
  • 1/2 cup sugar
  • pinch salt (omit if using self rising flour)
  • 1 tablespoon lemon zest
  • 1 1/3 cup whole milk
  • 1 cup blueberries (fresh preferred)
  • 1 egg yolk
  • 1 teaspoon water
  • 1 3/4 cups Confectioner's sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon butter (melted)

Instruction

  • Preheat your oven to 400F
  • Grease a baking sheet.
  • Mix the flour, salt, baking powder, lemon zest, and sugar in a large bowl.
  • Use a box grater to grate the frozen butter into the dry ingredients. Stir gently to cover the butter with flour.
  • Wash the berries and let dry overnight. Dust with flour.
  • Add the milk and berries and gently mix to make a soft dough.
  • Turn out onto a floured surface.
  • Pat dough (gently!) out to 3/4 inch thickness.
  • Cut into rounds with a cutter or into wedges with a knife.
  • Place the scones on the greased baking sheet.
  • Mix the egg yolk and water and brush on the tops of the scones.
  • Sprinkle with some sugar crystals, if desired.
  • Let stand for 15- 20 minutes. If the kitchen is hot put them in the fridge during this time.
  • Bake for 12 - 15 minutes or until the tops are golden brown. 
  • Glaze while warm.