Lemon blueberry scones with fresh blueberries and lemon zest

Lemon Blueberry Scones

8 scones · ~35 min · Adapted from Mommy Hates Cooking
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Ingredients

Scones
  • 2 cups all-purpose flour (or GF blend)
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1/2 cup unsalted butter, cold & grated
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 tsp vanilla extract
  • 3 Tbsp lemon juice
  • 2 Tbsp lemon zest
  • 1 cup fresh blueberries
Vanilla glaze
  • 1 cup powdered sugar
  • 3 Tbsp milk
  • 1/2 tsp vanilla

Instructions

  1. Whisk the flour, sugar, salt, and baking powder together in a large bowl.
  2. Cut in the cold grated butter with a pastry blender or your hands until the mixture is crumbly.
  3. Whisk the egg, buttermilk, vanilla, lemon juice, and lemon zest. Add to the dry ingredients with the blueberries and stir until it holds together in a ball.
  4. On floured parchment, press the dough into an 8-inch circle about 3/4-inch thick. Brush with a little buttermilk and sprinkle with sugar.
  5. Cut into 8 wedges, space them on a greased or lined sheet, and chill 15–30 minutes.
  6. Heat the oven to 400°F (204°C) and bake 20–25 minutes, until golden brown. Cool slightly.
  7. Whisk the glaze ingredients together (add more milk to thin) and drizzle over the scones.

Recipe adapted from Mommy Hates Cooking.