LEMON BLUEBERRY SCONES

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 lemon, zested

1/2 teaspoon salt

6 tablespoons unsalted butter (cold)

1/2 cup milk + 1 tablespoon

2 eggs

1 teaspoon vanilla extract

1 cup fresh blueberries, (if using frozen, don’t thaw)

Directions

In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.

Cut the cold butter into 1/4 inch cubes and add to the flour mixture. Using a pastry cutter, two knives, or your fingers, break up with butter until the mixture comes together in pea-sized crumbs. Place the flour mixture into the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup milk, 1 egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will be sticky. If it’s too sticky to handle, add a touch more flour. Press into an 8-inch disc and, with a sharp knife, cut into 8 even wedges.

Place scones on a parchment paper lined baking sheet (if your fridge has space), or a plate and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400F.

In a small bowl, whisk together 1 egg and a tablespoon of milk to create your egg wash.

Once the scones have chilled, arrange 2-3 inches apart from one another on the baking sheet. Brush the top of each scone with the egg wash and sprinkle with extra sugar.

Bake for 20-25 minutes, or until golden brown around the edges and lightly browned on top.

Remove from the oven. Serve warm or room temperature.