Ingredients
For the Dough:
- Flour: 2 ½ cups all-purpose flour.
- Sugar: 3 tbsp granulated sugar.
- Baking Powder: 1 tbsp.
- Salt: ½ tsp.
- Butter: ½ cup (113g) cold unsalted butter, cubed.
- Milk: 1 cup whole milk (or buttermilk for a fluffier texture).
- Lemon Zest: 1 tbsp freshly grated lemon zest.
- Blueberries: 1 cup fresh or frozen blueberries.
For the Glaze:
- 1 cup powdered sugar.
- 2 tbsp fresh lemon juice.
- A splash of milk (to reach your desired consistency).
Instructions
- Prep the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Cut in the Butter: Add the cold butter cubes. Use a pastry cutter or two forks to work the butter into the flour until it resembles coarse crumbs (small pea-sized bits of butter should still be visible).
- Mix & Fold: Gently pour in the milk and stir with a wooden spoon until a shaggy dough starts to form. Gently fold in the blueberries—don’t overwork the dough to keep it light and airy!
- Shape & Score: Transfer the dough into a lined or greased square baking pan. Spread it evenly, then use a knife to “score” or cut the dough into squares (as shown in the photos) before baking.
- Bake: Bake in a preheated oven at 200°C (400°F) for 18–22 minutes or until the top is beautifully golden brown.
- Glaze: Whisk the glaze ingredients together until smooth. Drizzle generously over the warm biscuit bites.
Chef’s Pro-Tip:
For an extra “crunch,” brush the top of the dough with a little milk or cream and sprinkle with coarse sugar before sliding it into the oven.
