Blueberry Lavender Scones
These recipes are lightly sweet and fragrant with a burst of fresh blueberries. The glaze on top is a sweet finish, complementing the not-too-sweet flavour of flaky, buttery scones.
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup white sugar
- 1/2 tsp salt
- 1/2 Tbsp culinary lavender
- 4 Tbsp unsalted cold butter
- 2 eggs
- 5-1/2 Tbsp milk or cream
- 1/2 cup blueberries fresh or frozen
Icing Glaze
- 1 cup icing sugar
- 2 Tbsp milk or cream (or lemon juice, for lemon glaze)
Instructions
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Preheat the oven to 400 degrees Fahrenheit.
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Sift the flour, baking powder, sugar, and salt into a medium sized mixing bowl and sprinkle the lavender over top.
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Cut in the cold butter and crumble with your fingertips until it resembles coarse crumbs (about the size of chickpeas or a little smaller).
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Beat the eggs, and then stir in the milk. Add the blueberries to the flour mixture, and then pour the egg/milk mixture over top. Blend together with a fork until the mixture just comes together into a stiff, slightly dry dough. Knead lightly until the mixture comes together into one mass. Be careful not to overwork the dough so as to preserve the chunks of cold butter throughout and to keep the blueberries from colouring the dough too much.
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On a lightly floured work surface, press the dough into an 8-inch disc. Cut into 8 wedges, and place onto parchment lined baking sheets.
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Bake for 12-15 minutes or until well risen and lightly golden around the edges. Cool on wire racks. Glaze.
For the glaze:
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Combine the icing sugar and milk in a small bowl and mix until well combined and smooth. Brush over finished scones and allow to dry until it has set.