Lemon Blueberry Scones
Ingredients
The scone dough
-
1
whole
lemon
-
2
cups
all-purpose flour
-
2
Tbsp
granulated sugar
-
2
tsp
baking powder
-
½
tsp
salt
-
6
Tbsp
cold butter
-
½
cup
blueberries
-
¼
cup
milk
-
2
large
eggs
The glaze
-
1
cup
powdered sugar
-
2
Tbsp
lemon juice
Instructions
- Preheat the oven to 425ºF.
- Zest and juice the lemon, reserving the zest for the dough and juice for the glaze.
- Combine flour, baking powder, sugar, salt, and lemon zest in a bowl and mix well.
- Grate the cold butter into the flour mixture and mix until incorporated.
- Add the blueberries to the mixture and stir gently.
- Whisk together the milk and eggs, then add to the flour mixture and stir until a dough forms.
- Shape the dough into an 8-inch circle and cut into 8 wedges.
- Place the scones on a parchment-lined baking sheet and bake for 15-17 minutes until golden brown.
- Cool the scones on a wire rack before glazing.
- Mix powdered sugar with lemon juice to create a glaze and drizzle over cooled scones.
Nutrition Facts (estimated)
Servings
8
Calories
288
Total fat
10g
Total carbohydrates
44g
Total protein
5g
Sodium
348mg
Cholesterol
0mg
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