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Lemon and Blueberry Scones
Lemon and Blueberry Scones
Method
  • Preheat oven to 180* C (350* F) Fan.
  • Line a baking pan with parchment paper.
  • Combine the granulated sugar, flour, salt, baking soda and lemon zest in a large bowl.
  • Add the butter and 1 tablespoon lemon juice. Work the mixture with your hands until it resembles breadcrumbs.
  • Add the buttermilk and blueberries. Stir with a wooden spoon just to combine.
  • Transfer dough to a lightly floured working surface and roll it out to create a shape that is 30 cm in diameter.
  • Using a sharp knife, cut the dough into 8 triangular pieces.
  • Transfer the pieces of dough to the baking pan with a spatula.
  • Brush each piece of dough with some buttermilk.
  • Bake for 25-30 minutes, until light golden.
  • When ready, remove from oven and allow to cool on a wire rack.

For the glaze

  • Beat the icing sugar and lemon juice in a mixer with the whisk attachment until completely combined.
  • Pour the glaze over the scones and serve.

 

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