Yield
8 scones
Grill Temperature
375°F
Cook Time
25–30 minutes
Ingredients
Scones
- ¼ cup freshly squeezed lemon juice
- 2 tbsp lemon zest
- 1½ cups blueberries
- ½ cup cane sugar
- ½ cup butter, frozen and grated
- 1 large egg, cold
- 1 tsp vanilla paste
- ½ cup cold whole milk
- 2 cups + 2 tbsp White Lily flour
- 2 tsp baking powder
- ½ tsp fine kosher sea salt
Topping
- 2 tbsp melted butter
- 2–4 tbsp demerara sugar
Lemon Glaze
- 1¼ cups powdered sugar
- ¼ cup lemon juice
- 1 tbsp lemon zest
Instructions
1.
Preheat the Grill. Preheat the grill to 375°F.
2.
Mix the Dry Ingredients. In a large bowl whisk together 1 cup of the flour, cane sugar, salt, and baking powder.
3.
Add the Butter. Add the grated butter to the flour mixture and toss to coat. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles a coarse crumb.
4.
Mix the Wet Ingredients. In a separate bowl whisk together the milk, egg, lemon juice, lemon zest, and vanilla paste.
5.
Form the Dough. Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms.
6.
Add the Blueberries. Toss the blueberries with the remaining flour, then gently fold them into the dough until evenly distributed.
7.
Shape the Dough. Form the dough into a 6–7 inch disc about 1¼ inches thick.
8.
Chill the Dough. Place the dough disc on a parchment or silicone-lined baking sheet and freeze for 30 minutes.
9.
Cut the Scones. Remove the dough from the freezer and transfer to a cutting board. Cut into 8 equal wedges and place them on a parchment or silicone-lined baking sheet, leaving about 1 inch of space between each scone.
10.
Add the Topping. Brush the tops with melted butter and sprinkle with demerara sugar.
11.
Bake. Bake on the grill for 25–30 minutes, or until the scones are lightly golden.
12.
Cool. Remove from the grill and cool on a wire rack.
13.
Glaze. Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled scones before serving.
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