Blueberry Scones

I have a go to recipe for scones however I do like to change things up a bit and try different recipes now and again. These blueberry scones with just a hint of lemon are perfect. I decided to make 8 larger scones as I wanted them to be a bit more substantial rather than dainty afternoon tea scones. 

Blueberry Scones

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3 1/2 cups (875ml) unbleached all purpose flour

3/4 cup (175ml) caster sugar

2 tablespoons (30ml) baking powder

1/2 teaspoon (2ml) salt

2 tablespoons (30ml) lemon zest

1 cup (250ml) cold butter, cut into small pieces

1 cup (250ml) cold Carnation 2% Evaporated Milk

2 eggs

2 cups (500ml) fresh blueberries

Drizzle Glaze:

2 cups (500ml) icing sugar

5 tablespoons (75ml) Carnation 2% Evaporated Milk

1/2 teaspoon (2ml) vanilla extract

Preheat oven to 425ºF (220ºC) 

Line a baking tray with baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the lemon zest. Cut  in the butter with a pastry cutter or use your fingers until mixture resembles coarse crumbs.

In another bowl combine the evaporated milk and eggs. Add to the flour mixture. Gently fold in the blueberries. Careful not to over mix. 

Place the dough on a floured surface and shape the dough into a square... or rectangle that is 1" (2.5cm) thick. Cut into 16 pieces.

Arrange scones on the prepared baking tray and bake in the preheated oven for 20 to 23 minutes or until lightly golden.

To Make the Drizzle Glaze:

Combine the icing sugar, evaporated milk and vanilla in a bowl. Stir until well blended.

When the scones are done, remove from the oven and place them on wire baking racks. Drizzle some of the glaze over the hot scones and drizzle again, 10 minutes later. 

Notes: You probably can replace the evaporated milk with almond milk or milk. You may add other berries such as, raspberries or blackberries or a combination there of. If you do not wish to make the glaze then sprinkle the tops with some vanilla sugar before baking. I made a runnier glaze as I only wanted a hint of sweetness on top. Even though I decided to make 8 large scones instead, I baked them for 23 minutes however felt that they could have come out of the oven a few minutes sooner. 

August seems to have come and gone. We definitely enjoyed the summer weeks and days together. Looking forward to fall. - JD