Lemon Blueberry Scones
Tap for recipe
Milk
Cold Butter
Baking Powder
Lemons
Flour
Sugar
Salt
Egg
Blueberries
Vanilla Extract
Coarse Sugar
For recipe
Combine the flour, sugar, baking soda, salt and lemon zest in a large bowl.
For recipe
Use a fork to cut the butter into the flour mixture until it resembles pea-sized clumps. You can also use your fingers to rub the butter into the dry ingredients.
For recipe
Whisk the egg, milk and vanilla extract into a small bowl.
For recipe
Stir the wet ingredients into the dry ingredients until they turn into a shaggy dough.
For recipe
Toss the blueberries in a little flour and then gently mix them into the dough, pressing it together.
For recipe
Scoop the dough onto a lined pan. Brush with milk and sprinkle with coarse sugar. Bake at 400F for 18-20 minutes until golden brown.
For recipe
Scones are best eaten warm or at room temperature. You can freeze the portioned out dough before you bake it. Or you can freeze baked scones.
For recipe
Lemon Blueberry Scones
Tap for recipe