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Blueberry Lemon Scones with a Cardamom Glaze

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Finished product!

Blueberry Lemon Scones with Cardamom Icing Recipe

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Ingredients
  • 125g unbleached all-purpose flour (yes, weigh it – and spoon it in – don’t pack it down!) + more for dusting work surface, hands, and scones
  • 3 1/2 oz fresh blueberries
  • 1 large egg white
  • 1 oz confectioner’s sugar
  • 4 Tbsp cold unsalted butter
  • 3 Tbsp agave syrup
  • 2 1/2 Tbsp 2% milk, divided
  • 2 Tbsp lemon zest
  • 1 tsp baking powder
  • 1 tsp lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp ground cardamom
  • 1/4 tsp pink Himalayan salt
Directions
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together 125g unbleached all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, and 2 Tbsp lemon zest, then set aside.
  3. In a small bowl, whisk together 1 large egg white, 3 Tbsp agave syrup, 2 Tbsp 2% milk, 1 tsp lemon juice, and 1/2 tsp vanilla, then set aside.
  4. Grate 4 Tbsp cold unsalted butter into the flour mixture.
  5. Using a fork, crumble the butter gratings into the flour mixture until all larger
    pieces have broken down, then refrigerate this bowl (uncovered) for 20 mins.
  6. After 20 mins, pour egg white mixture into flour & butter mixture, combining gently with a fork until all flour *disappears*. Dough will be quite wet.
  7. Gently fold in 3 1/2 oz blueberries – be careful to not overwork the dough.
  8. Generously dust your work surface with flour.
  9. Transfer dough onto the floured surface.
  10. Dust your hands and the top of the scone dough with flour.
  11. Gently form dough into a 6 inch diameter disc – be careful to not overwork the dough.
  12. Using a pastry cutter (see bottom left pic above) or a large butcher knife, cut dough evenly into 6 triangles.
  13. Transfer dough triangles to parchment-covered baking sheet, spaced evenly apart, then refrigerate (uncovered) 35 mins. Are you starting to get the importance of working with cold dough when making scones? 😊 
  14. Preheat oven to 375 F.
  15. Transfer baking sheet from refrigerator directly to oven once preheated and bake for 14 mins, until scones have risen and are golden brown.
  16. Remove scones from oven cool on baking sheet for 5 mins, then transfer them to a wire rack to finish cooling.
  17. While the scones are cooling, sift 1 oz confectioner’s sugar and 1/4 tsp cardamom into a small bowl, then whisk to combine.
  18. Add remaining 1/2 Tbsp 2% milk and stir, until a thick glaze forms.
  19. Once scones have fully cooled, drizzle cardamon glaze over top.
Nutrition Facts
Servings: 6
Amount per serving 
Calories318
% Daily Value*
Total Fat 9g12%
Saturated Fat 6g30%
Cholesterol 23mg8%
Sodium 2948mg128%
Total Carbohydrate 53.9g20%
Dietary Fiber 3.8g14%
Total Sugars 24.7g 
Protein 6.4g 
Vitamin D 0mcg1%
Calcium 792mg61%
Iron 4mg21%
Potassium 1888mg40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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Blueberry Lemon Scones with Cardamom Icing
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