Blueberry Scones with Lemon Butter Glaze

Recipe Source: www.31daily.com

Scones Ingredients

• 2 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 8 tablespoons cold butter, (1 stick), diced small
• 1/2 teaspoon salt
• lemon zest, finely grated (1 lemon)
• 1 1/4 cup buttermilk or heavy cream
• 1 cup blueberries

Lemon Butter Glaze Ingredients

• 1/4 cup lemon juice
• 1 cup confectioners’ sugar
• 1/2 tablespoon butter, melted

Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with a metal blade to speed things up. Just a couple of pulses will do.)

Stir in the lemon zest and fold the blueberries into the flour mixture. Make a well in the center and pour the buttermilk or heavy cream. Stir until just incorporated. Be careful not to overwork the dough.

Using a large scoop or spoon, place 12 dollops of scone dough on 2 prepared baking sheets lined with parchment paper. Bake for 16-19 minutes, or until the top turns golden brown.

Combine the reserved lemon juice, confectioners’ sugar, and melted butter in a small bowl for the glaze. Whisk until the lumps disappear. Once the scones have cooled, drizzle each scone with the glaze.