Blueberry Lemon Poppy Seed Scones
Ingredients
The scones
-
2 ½
cups
all-purpose flour
-
2
tablespoons
granulated sugar
-
1
tablespoon
baking powder
-
½
teaspoon
salt
-
8
tablespoons
cold unsalted butter
-
1
large
egg
-
¾
cup
buttermilk
-
1
tablespoon
vanilla extract
-
1 ½
cups
fresh or frozen blueberries
-
zest of ½
lemon
lemon zest
The glaze
-
½
cup
powdered sugar
-
2
tablespoons
butter
-
¼
cup
fresh lemon juice
-
½
teaspoon
vanilla extract
-
1-2
tablespoons
poppy seeds
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add the grated butter and toss with the flour mixture.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries and lemon zest gently.
- Turn the dough onto a floured surface and pat into a 1-inch thick square.
- Cut the dough into 2-inch squares and place them on the prepared baking sheets.
- Brush each piece with buttermilk.
- Bake for 15 to 18 minutes until golden brown, rotating sheets halfway through.
- Let the scones cool slightly, then drizzle with the lemon poppy seed glaze.
Nutrition Facts (estimated)
Servings
14 scones
Calories
220
Total fat
9g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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