Blueberry & Lemon Drop Scones (small batch)
In any case I love blueberries in any way, shape or form. I saw this recipe for drop scones over on Julia’s Cuisine and knew right away that I wanted to bake them! They looked really lush. I love blueberries and I love scones. The both together, it had to be a match made in heaven!
I took the liberty of cutting the recipe in half to make only 4 scones. I just didn’t need 8 scones to eat up all by myself. I also added a few bits.
Blueberries and lemon are perfect flavor partners and so I added some finely grated fresh lemon zest to the batter. I also added a sweet lemon glaze to finish them off after baking, with excellent results. These were quite simply . . . lovely.
- 1 cup (140g) all purpose plain flour
- 1 TBS granulated sugar
- the zest of 1/2 lemon
- 1/4 tsp salt
- 2 tsp baking powder
- 1 1/2 TBS (22g) cold butter, cut into bits
- 1/3 to 1/2 cup (80ml to 120ml) whole milk
- 1/2 cup (95g) fresh blueberries
- 1 egg yolk beaten together with 1 TBS milk to glaze the tops
- 1/4 cup (35g) icing sugar
- fresh lemon juice to thin
These were really lovely, nice and light with a really beautiful crumb. I loved the ease of preparation, with them being no fuss no muss. My kind of cooking really!
![Blueberry & Lemon Drop Scones (small batch) Blueberry & Lemon Drop Scones (small batch)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OxRG6gYBlQ8J4un9gL4dIMZHjJuWPhZ9W08p1Lvui9fE5rvEWt2pmAO5Mt-27pZRoKjXmYC22pTN_oxKtCarZAkCloR4i3InSjIVMv2bymc3VYwOeBPGtTJEBmj_EfaNqR6iXHNT5zBg-WMpafpSm57oYeNqvMQO2S0DZm6p9CciQ8hICHTjPtICbn8/w640-h534/448894787_318993337949128_2165006461759222092_n.jpg)
Blueberry & Lemon Drop Scones (small batch)
- 1 cup (140g) all purpose plain flour
- 1 TBS granulated sugar
- the zest of 1/2 lemon
- 1/4 tsp salt
- 2 tsp. baking powder
- 1 1/2 TBS (22g) cold butter, cut into bits
- 1/3 to 1/2 cup (80ml to 120ml) whole milk
- 1/2 cup (95g) fresh blueberries
- 1 egg yolk beaten together with 1 TBS milk to glaze the tops
- 1/4 cup (35g) icing sugar
- fresh lemon juice to thin
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some baking paper. Set aside.
- Whisk the flour, sugar, baking powder, salt and lemon zest together in a bowl. Drop in the bits of butter.
- Using your fingertips and a snapping motion rub the butter into the flour mixture until you have a crumble. Fold in the berries, tossing together to coat.
- Stir in the milk, adding only enough to give you a thick sticky dough that comes together and that is easy to drop.
- Drop the dough onto the baking sheet in mounds, leaving plenty of space between each mound.
- Whisk the egg yolk and milk together and lightly brush the top of each scone with this mixture.
- Bake in the preheated oven for 12 to 15 minutes or until nicely puffed and golden brown.
- Remove from the oven and allow to cool. If glazing whisk together the icing sugar and just enough lemon juice to give you a thin drizzle. Flick this over the tops of the scones.
- Leave to set and cool completely before serving. They will keep up to two days in a tightly covered container.
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