Blueberry Lemon Poppy Seed Scones
Blueberry and lemon go so well together, and these scones are no exception!
Foto: Half Baked Harvest
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, grated on a box grater just like cheese (1 stick)
- 1 egg
- 3/4 cup buttermilk + more for brushing
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- zest of 1/2 a lemon
- 1/2 cup powdered sugar, plus more if needed
- 2 tablespoons butter, melted
- 1/4 cup fresh lemon juice + reserve the zest
- 1/2 teaspoon vanilla extract
- 1 -2 tablespoons poppy seeds
Steps
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Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blueberries and lemon zest.Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lemon poppy seed glaze (see below). Serve warm with butter.
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In a bowl, whisk together the powdered sugar, butter, lemon juice, and vanilla, adding water if needed to thin slightly or more sugar if needed to thicken. Stir in the zest of 1/2 a lemon and the poppy seeds. Drizzle the glaze over the scones.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 1 cups | - | - |
| granulated sugar | 2 tablespoons | - | - |
| baking powder | 1 tablespoon | $0.50/100g | $0.07 |
| salt | 0.5 teaspoon | - | - |
| cold unsalted butter | 8 tablespoons | - | - |
| egg | 1 | - | - |
| buttermilk + more for brushing | 0.75 cup | - | - |
| vanilla extract | 1 tablespoon | - | - |
| fresh or frozen blueberries | 0.5 cups | - | - |
| zest of 1/2 a lemon | - | - | - |
| powdered sugar | 0.5 cup | $0.50/100g | $0.59 |
| butter | 2 tablespoons | - | - |
| fresh lemon juice + reserve the zest | 0.25 cup | - | - |
| vanilla extract | 0.5 teaspoon | - | - |
| -2 tablespoons poppy seeds | 1 | - | - |
*Estimated market prices, may vary by region
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