Fluffy blueberry lemon scones topped with a sweet lemon glaze for an irresistable treat to serve with a cup of coffee or side of fruit for breakfast.
Preheat oven to 400°F and lightly grease a baking sheet. Before you begin, pop the butter in the freezer to get extra cold and measure/prep ingredients.
In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, salt.
Cut in the butter with a pastry cutter. No pastry cutter? Grate very cold butter using a box grater then cut into the flour mixture using a pair of knives.
Next add the zest of one whole lemon.
In a separate bowl, whisk together egg, milk or buttermilk and vanilla. Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour egg mixture into the center. Stir until just moistened, then carefully fold in blueberries.
Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking. Gently fold your dough (careful not to crusht the blueberries) a few times if possible. Shape dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 8-10 wedges, cutting into, but not all the way through, the dough.
If you've decided to add the glaze prior to baking, add a light drizzle to the scones and sprinkle each with a teeny bit of turbinado sugar. If you want a visible glaze, simply add after baking!
Bake at 400°F for 15-20 minutes, or until golden and cooked through, using a toothpick to test the center.
Move to a wire rack to cool and enjoy!
Nutrition Facts below are estimated for scones with glaze and optional sugar topping using an online recipe nutrition calculator. Adjust as needed and enjoy!