Blueberry Scones with Lemon Glaze
Complexity: easily
Quantity: 8 pcs.
The English have long been considered the most avid tea drinkers, and everyone knows how much this nation loves tradition. Thus, the iconic English tea ceremony, Five O'Clock Tea, has a number of established traditions. Tea should be served in beautiful teaware from the same set, a milk jug with cream is always on the table, and the table itself should preferably be covered with a white tablecloth. And of course, such a significant occasion requires traditional desserts: gingerbread cakes, large-cell wafers, a variety of jams, and, of course, scones.
Skon A scone is a type of flatbread made from oat or wheat flour. There are countless recipes for these fluffy buns, both sweet and savory. Store-bought scones are typically round, but home-baked versions are much more varied, with square and triangular shapes also common. Scones are often served with jams and preserves, but these golden triangles with blueberries and lemon glaze are sweet enough on their own, so grab your favorite teacups, put the kettle on, and experience the full delight of a warming tea party in the best traditions of Foggy Albion.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Blueberry scones
- 2 cups of flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 2 tablespoons of sugar
- 5 tbsp (70 g) cold butter, cut into large cubes
- 1 cup fresh blueberries
- 1 cup heavy cream, plus extra for greasing the scones
Lemon glaze
- 0.5 cup freshly squeezed lemon juice
- 2 cups powdered sugar, sifted
- 1 tbsp (15 g) butter
- 1 lemon, grate the zest on a fine grater
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 205°C.
- Sift dry ingredients: Combine flour, baking powder, salt, and sugar. Using 2 forks or a pastry cutter, cut in the butter until the pieces are coated with flour. The mixture should resemble coarse crumbs. Stir in the blueberries. Be careful not to crush or damage the berries, as their bright pigment will stain the batter. Make a well in the center of the mixture and pour in the heavy cream. Stir to combine; do not overwork the batter.
- Turn the dough out onto a floured surface and shape it into a rectangle measuring approximately 12 x 3 x 1.3 inches. Cut it in half, then cut each half in half again, resulting in 4 squares (each 3 inches on a side). Cut each square in half diagonally to create isosceles triangles. Place the scones on an ungreased baking sheet and lightly brush the tops with heavy cream. Bake for 15-20 minutes until they are beautifully golden. Let cool slightly before glazing.
- You can make lemon glaze in a double boiler, or for a simpler option, microwave it. In a heatproof bowl set over a pan of simmering water, or in a microwave-safe bowl, whisk together the lemon juice and powdered sugar until dissolved. Using a whisk, whisk in the butter and lemon zest. Continue whisking (if using a double boiler), or microwave for 30 seconds. Whisk to break up any lumps, and drizzle the glaze over the tops of the scones. Let it set for about a minute before serving.
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