Do you remember my Sweet Blueberry Buns with Lemon Glaze I shared with you couple of weeks ago? I warned you back then that another blueberry and lemon bake was coming your way. And here it is – Blueberry Scones with Lemon Glaze!
These are American style scones and the recipe is based on the one by American chef Tyler Florence whom I got to know when binge watching Food Network during my time in the US.
What is the difference between the American and British scones you ask? Well, overall they are pretty similar and use similar ingredients. They both should be handled with care and dough shouldn’t be worked too much as it will result in tougher scone. Americans like to add “heavy cream” to their scones which is one of the things I changed in this recipe opting for much lighter full fat yogurt but you could also use buttermilk or creme fraiche as substitutes.
Another difference between the two is that British scones are usually enjoyed with butter and jam or clotted cream and jam or even all three. American ones, on the other hand, tend to be eaten as they are and topped with icing/glaze of some sort too. Well, at least that is my understanding and differentiation in between the two but you are welcome to add your two pennyworth into this debate in the comments. 🙂
I absolutely love these blueberry delights which are absolutely divine eaten as they are with a lovely large cup of milky coffee for me! They are only slightly sweet and with the tangy lemon glaze, they are pure heaven!
If you love this flavour combination then you will definitely love my Sweet Blueberry Buns with Lemon Glaze which, although more involved in terms of preparation, are simply to die for. For some more fruity delights make sure to try my Easy Rhubarb Cake or Easy Strawberry Yogurt Cake– both super simple to make and fantastically seasonal!
These American style blueberry scones are perfect breakfast treat or afternoon guilty pleasure. Delicate sweetness from blueberries and lemony tanginess from the icing - it doesn't get any better than this.
- 256 g (2 cups) plain flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp caster sugar
- 75 g (5Tbsp) cold unsalted butter cubed
- 150 g (1 cup) fresh blueberries
- 245 g (1 cup) full fat yogurt
- milk for brushing over the scones optional
- 65 g (half a cup) icing sugar
- 1 Tbsp lemon juice
Put flour, baking powder, sugar, salt and butter in a food processor and mix until the mixture resembles sand or breadcrumbs. If you don't have food processor simply use your fingers and rub the butter and flour mixture together until you get to sandy consistency.
Gently fold in blueberries taking care so that they don't burst.
Gently fold in the yoghurt until the dough comes together. Make sure you don't work it too much though.
Sprinkle some flour on your worktop and gently tip the dough out of the bowl. Without kneading too much, try and bring it together with your hands to make a shape of rectangle 30cm long, 9cm wide and roughly 2cm thick.
Cut the rectangle into 4 equal size rectangles and then cut each one of them into 2 triangles.
Preheat the oven to 180C/400F/Gas Mark 4. Place your scones on a prepared baking tray and brush gently with a little milk if desired. Bake for 15-20 minutes (depending on your oven) until nicely brown. Take them out onto a cooling rack and let them cool completely before glazing.
Prepare the lemon glaze by mixing icing sugar with lemon juice to reach desired consistency and drizzle or spoon over cooled scones. Enjoy!
- The quantities of icing sugar and lemon juice for lemon glaze in this recipe will give you quite a thick glaze. Feel free to play with quantities to achieve different thickness as per your liking. Thicker glaze is fine if you'd like to brush or spoon the icing over the entire scone. However, if you'd like to drizzle your icing over the scones instead, it will work better with slightly thinner consistency.
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Have you tried my Blueberry Scones with Lemon Glaze? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Blueberry Scones with Lemon Glaze with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Baking Crumbs hosted by Angela of Only Crumbs Remain
Fiesta Friday hosted by Angie