Lemon-Blueberry Scones

Lemon-Blueberry Scones

Ingredients for Scones
3 Cups all-purpose flour
2 Tablespoons baking powder
1/3 teaspoon salt
1/2 Cup sugar
1/3 Cup butter, melted
1 1/4 Cups buttermilk
1 Cup blueberries
1 lemon, zested and juiced


Ingredients for glaze
2 lemons juiced
2 Tablespoons butter, melted
2 Cups confectioners’ sugar
2 Tablespoons buttermilk

Preparation for the scones
1. Preheat oven to 425 degrees. Zest and juice lemon; set aside.
2. Mix flour, baking powder, sugar and salt. Add butter, lemon juice, lemon zest, and buttermilk; stir, adding blueberries as a soft dough is formed.
3. Divide the dough into two equal portions onto a lightly floured surface. Press separate portions into two circles, approximately 3/4 inch thick. Cut each circle into 8 wedges.
4. Place the scones on a lightly greased baking sheet and bake at 425 degrees for 15 -20 minutes, or until golden brown. Remove the baking sheet from the oven and place it on a cooling rack and allow the scones to cool on completely while the glaze is prepared.


Preparation for the glaze
1. Melt butter in saucepan on low heat.
2. Once butter is melted, add the rest of the ingredients.
3. Turn off heat and continue to stir as glaze thickens (you may need to add more confectioners’ sugar if not thick enough). Allow the glaze to cool completely. Then drizzle the cooled glaze over the cooled scones.