Typical British tea time treat – Blueberry Lemon Scones with a Lemon Frosting.
For the dough
- 1/2 cup (120ml) milk
- 1/2 cup (100g) sour cream (schmand)
- 1 tsp. vanilla extract
- 2 cups (260g) all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup (100g) sugar
- 1/2 tsp. salt
- zest of 1 organic lemon
- 1/2 cup (110g) cold butter
- 2 cups (200g) fresh blueberries
For the glaze
- 1 cup (130g) confectioner’s sugar
- 1/4 tsp. vanilla extract
- 1–2 tbsp. lemon juice
- Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment paper and set aside. In a small bowl mix milk, sour cream and vanilla extract. Place in the fridge until needed. Wash the blueberries and let drain.
- In a large bowl mix flour with baking powder, baking soda, sugar, salt and lemon zest. Add the cold butter in small pieces and toss until the butter is covered with the flour mix. Cut the butter into even smaller pieces by using a dough scraper until you get pea-sizes pieces of butter. Add the sour cream mix and stir with a spatula until almost combined. Add the blueberries and gently fold in – try not to damage the blueberries.
- Transfer the (quite sticky) dough to a floured surface and form a disk with a thickness of about 1 inch (2,5cm). Cut into 8 triangles (like a pizza) and place on the prepared baking sheet. Bake for 18-20 minutes – the scones should have a nice golden crust. Let cool down completely on a wire rack.
- In a small bowl mix confectioner’s sugar with vanilla extract and 1 tablespoon of the lemon juice. The glaze should not be too runny – add more lemon juice if it is too thick. Sprinkle over the scones and let dry (or at least try to let it dry before eating).
- Enjoy baking!