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Lemon and blueberries seem made for each other, and these buttery, flakey scones are a perfect way to enjoy them. And they only take about a half hour start to finish!
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Ingredients
For 12 COM_JOOMRECIPE_SERVING_TYPE_
blueberry-lemon-poppy-seed-scones
- 2 1/2 c all-purpose flour
- 2 T sugar
- 1 T baking powder
- 1/2 t salt
- 8 T butter
- 1 egg
- 3/4 c buttermilk
- 1 T vanilla extract
- 1 1/2 c fresh blueberries
- 1 T lemon zest
- 1/2 c powdered sugar
- 1/4 c lemon juice
- 2 T poppy seeds
Blueberry Lemon Poppy Seed Scones Directions
- Preheat oven to 400F. Line 2 rimmed baking sheets with parchment.
- Combine the flour, sugar, baking powder and salt in a large mixing bowl. Add the grated butter, and toss to incorporate. Stir in the egg, buttermilk, and 1 tablespoon vanilla extract until just combined, and be careful not to overmix. Fold in the blueberries and half of the lemon zest.
- Turn the dough onto a lightly floured surface and gently pat it into a square about 1 inch thick. Slice the dough into 12 squares, then arrange them onto the baking sheets about 2 inches apart. Brush the scones with more buttermilk.
- Bake 15-18 minutes, rotating the baking sheets after 8 minutes, until the scones are golden brown.
- In a small bowl, whisk together the powdered sugar, lemon juice, melted butter and 1/2 teaspoon vanilla extract. Stir in the remaining lemon zest and the poppy seeds.
- Let the scones cool a few minutes, then glaze with spoonfuls of lemon poppy seed glaze. Serve while still warm.