Blueberry Scones with Lemon Glaze

Yield: 4 scones

Oven temperature and cooking time

 400 F (205 C) for 13 minutes

Ingredients

Blueberry Scones:

• 1 cup or 125 g all-purpose flour
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 1 tbsp sugar
• 3 tbsp or 36 g unsalted butter, cold, cut into chunks
• 3/4 cup or 75 g fresh blueberries
• 1/2 cup milk, divided

Lemon Glaze:

• 1 tsp lemon juice
• 1 tsp water
• 1/4 cup or 32 g powdered sugar

Directions

Blueberry Scones:

1. Preheat the oven.
2. In a Bamix super grinder or food processor, add flower, baking powder, salt, sugar. Mix for 10 seconds, shaking the Super Grinder up and down to ensure even mixing. Then add butter and run for a minute or until the mixture look like coarse crumbs, shaking the Super Grinder up and down. 
3. Transfer batter into a bowl. Fold blueberries into the batter. Take care not to mash or bruise the blueberries, because their strong color will bleed into the dough. 
4. Make a depression in the center of the dough and pour in the milk, saving 1 tbsp for later. Fold everything together just to mix slightly; do not overwork the dough.
5. Press the dough onto a lightly floured surface into a rectangle about 6 by 3 by 1 1/4 inches. 
6. Cut the rectangle in half, giving you 2 (3-inch) squares. Cut each of the squares diagonally in half to create the classic scone triangle shape. 
7. Place the scones on an ungreased cookie sheet and brush the tops with milk. 
8. Bake for 13 minutes until golden brown. Meanwhile, make the lemon glaze.
9. Let the scones cool a bit before you apply the glaze.

Lemon Glaze:

1. Mix the lemon juice and water with the powdered sugar until the sugar dissolves.
2. Drizzle the glaze over the top of the scones. Let stand for a minute before serving.

Based on recipe Blueberry Scones with Lemon Glaze. Watch how to make the original recipe.