I’m excited to start a new week with a new recipe. Scones are delicious and perfect for every (and any) occasion.
These scones are similar something called Blueberry Buckle that I used to eat when I was in college and once I created these little beauties I knew they were too good not to share.
They’re quick and easy to make, and the kids love them! These scones are:
- Moist & soft inside
- Sweet and tangy
- Flaky & buttery
The Best Scone Recipe
Scones are well-loved and easily a great treat to have no matter the time of the day.
These are perfect for breakfast, pick me up between breakfast and lunch or even in the afternoon to keep you going until your evening meal.
For The Scones
- 2 1/2 cups all-purpose flour
- 2 tablespoons caster sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick of cold salted butter, grated on a box grater
- 1 egg
- 3/4 cup buttermilk, plus 2 tablespoons for brushing
- 1 tablespoon vanilla extract
- 1 cup of fresh or frozen blueberries
- 6 strawberries sliced into quarters
- zest of 1 lemon
For The Lemon Poppyseed Glaze
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 tablespoon water
- Juice from half of a fresh lemon (set the zest aside)
- 1/4 teaspoon vanilla extract
- 1 tablespoon poppy seeds
Tools & Equipment
- Measuring Cups
- Mixing Bowl
- Wooden Spoon
Preheat oven to 400 degrees F/ 204 celcius.
This will need to warm while you bake to make sure the oven is at an even temperature to bake your scones for a better result.
Line 2 cookie sheets with parchment paper, make sure you have plenty of room as these will spread a little and expand when cooking.
Measure out your ingredients to svae you from wandering around the kitchen looking for something you forgot or to make the make time quicker.
Start by mixing together your dry ingredients. This is your flour, sugar, baking powder and salt in a bowl.
Mix well to make sure your dry ingredients don’t clump.
Using a grater, grate your stick of butter to create small fine strands. This will help your butter mix into the dry ingredients better and create a better spread of the mixture.
This will also help prevent clumping and balls of butter forming within the mixture.
Add in the egg, buttermilk and vanilla, mix well with a spatula or wooden spoon. The mixture will now be much harder to move around the bowl so if you are cooking with children you might need to take over on this step.
Finally add in the lemon zest and berries, make sure you chop up your strawberries into smaller chunks to make them easier to spread around the scones.
Bring the dough together in the bowl, if you feel it is still too sticky or hard to bring together add in a little more flour to help it come together and create the texture you are happy with.
Place the dough on the counter and pat into a 1-inch thick rectangle. Cut into 6-8 squares or triangles.
Place pieces about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk. Bake until golden brown 13-17 minutes. If you feel they need longer just leave in the oven and check on them every few minutes.
The desired end result is to have golden brown tops and soft but firm and delicious looking.
If your oven bakes unevenly you can rotate and switch the sheets around halfway through. Take out of the oven once cooked and leave to cool for ten minutes on a wire rack.
To make the glaze melt the butter in a pan or microwave. Once it is melted add in the powedered sugar, lemon juice, vanilla and water.
If you prefer a thicker glaze add a little more powdered sugar to make it thicker.
Add in the zest and poppy seeds, using a spoon drizzle over the scones. If you want to be wild you can dip the scones into the glaze for total coverage!
Serve warm and enjoy! This is definitely a delicious lemon and berry scone recipe, sure to become a favourite with your family.