A scone is a delightful mix between a cookie and a biscuit. These are not dry, they’re nice and moist bursting with flavor from the lemon and blueberries.
Blueberry Lemon Scones
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp salt
- 6 Tbsp butter
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 Tbsp lemon zest
- 1 tsp vanilla
- 1 cup fresh blueberries
Glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- pinch of lemon zest
Instructions
- Preheat oven to 400 degrees.
- In your mixer combine flour, sugar, baking powder, and salt. Cut the cold butter into smaller pieces and add to the dry mixture. Mix together until the butter is broken into small little pieces. It will take time so just be patient and it will break down!
- Mix in milk, vanilla, lemon juice, and lemon zest until moistened. Turn out the dough onto a floured surface and gently fold the blueberries into the dough. Be careful not to squish the blueberries to avoid bleeding.
- Divide dough in half and by hand form both sections into circles. You want the dough about an inch thick. Then cut each circle into 8 pieces like a pie with a sharp knife or pizza cutter.
- Place 2 inches apart on a cookie sheet. Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.
Glaze:
- Combine all ingredients in a small bowl and stir till smooth. Add a little more or less lemon juice to get the consistency you need.
- Put glaze in a ziploc sandwich bag and snip a small corner off to drizzle the glaze on the scones.
