Ingredients
- 2 tbsp (30 ml) freshly squeezed Meyer Lemon juice
- 1 cup (250 ml) of milk
- 2 3/4 cups (675 ml) AP (all purpose) flour
- 1/2 cup (125 ml) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/4 tsp (1 ml) baking soda
- 1 tsp (5 ml) SaltWest Toasted Coconut Sea Salt
- 1/2 cup (125 ml) cold, cubed unsalted butter
- 1 cup (250 ml) frozen or fresh blueberries or fruit of your choice
Topping
- 2 tsp (10 ml) milk
- 2 tsp (10 ml) sugar
Glaze
- 2 tbsp (30 ml) Olive Junction Lemon Balsamic
- 1 tbsp (15 ml) Olive Junction Toasted Coconut Balsamic
- 1 tbsp (15 ml) freshly squeezed Meyer Lemon juice or lemon juice
- 1/2 to 1 cup of icing sugar
Instructions
Preheat oven to 425*F (220*C)
Line 1 or 2 large baking sheets with parchment paper.
Start by combining the milk and lemon juice in a glass measuring cup or bowl. Set aside until ready to use. The mix will thicken and curdle. Creating a buttermilk like consistency.
In a large bowl, combine all of the dried ingredients (flour, sugar, baking powder, baking soda and salt). Mix together.
Add cubed cold butter to dry mix. I prefer to use my hands, but if you’d like, use a pastry cutter. I just find by using my hands to incorporate the butter into the dry mix, I have much better control and can get the mixture much finer. You do not want to have any chunks of butter left over. You want the mixture crumbly.
Pour milk mixture into bowl. Stir with a fork until a soft, sticky dough forms.
Turn out onto a floured surface and, with lightly floured hands, gently knead in blueberries, trying not to crush them. Add small amounts of flour to the surface to prevent dough from sticking to the counter. If dough is sticking to your hands, lightly dust and rub together to remove excess dough. Knead until the blueberries are dispersed throughout the dough.
Shape dough into a circle, flatten to desired thickness (they will rise slightly in the oven) while maintaining the round shape. Cut into pie wedges and place on baking sheets. Space out at least 2 inches between each.
Place in oven on different racks if using 2 trays. Make sure they are staggered in the oven to maximize air flow. Set timer for 7 minutes.
Put milk and sugar topping mix in small bowl and combine.
After first 7 minutes, take out of oven, brush scones with the mixture. If using 1 tray, rotate tray when putting back in. If using 2 trays, swap top tray to bottom and rotate and bottom tray to top and rotate.
Set timer for 7 minutes. Once ready, they will be nice and golden on top! If they are not quite ready yet, set timer for 2 minutes more and then check. Do not bake for longer than 20 minutes (ovens vary).
Set trays on cooling racks for 10 minutes.
Once cooled. Remove scones from trays and place on wire racks with parchment paper underneath.
Combine all ingredients above for the glaze. Mix well. You will want it to be slightly runny. Using spoon, drizzle glaze over scones to your liking. Allow glaze to set. Store in an airtight container or bag.
Serve slightly warmed up (we find 20 seconds is perfect) in the microwave with a nice cuppa tea or freshly brewed coffee and enjoy!