Another recipe from Two Peas and Their Pod that I made this morning. These scones were very easy to put together and are so delicious! I like this method best for making scones... the drop method. Saves just a little more time, which is always good. We all loved these scones. Carson kept walking around saying "mmm, so good blueberry scones - I'm lovin' it!" :)
This is a picture without the glaze - I forgot to take one after the glaze.
Lemon Glazed Berry Scones
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
Zest of one lemon
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk
1 pint berries (I used frozen blueberries)
Turbinado Sugar, for sprinkling on scones
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt, sugar, and zest; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
Roll berries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. I used my Silpat! Sprinkle scones with Turbinado sugar.
Bake for 15 to 20 minutes until brown. Cool before applying the lemon glaze.
2 cups powdered sugar, sifted
2 lemons, juiced and zested
To prepare Glaze: combine sugar, zest, and juice and whisk until smooth. Drizzle or brush on top of scones.