Lemon Blueberry Scones


Cold Butter

Baking Powder







Vanilla Extract

Coarse Sugar

Combine the flour, sugar, baking soda, salt and lemon zest in a large bowl.

Use a fork to cut the butter into the flour mixture until it resembles pea-sized clumps. You can also use your fingers to rub the butter into the dry ingredients.

Whisk the egg, milk and vanilla extract into a small bowl.

Stir the wet ingredients into the dry ingredients until they turn into a shaggy dough.

Toss the blueberries in a little flour and then gently mix them into the dough, pressing it together.

Scoop the dough onto a lined pan. Brush with milk and sprinkle with coarse sugar.  Bake at 400F for 18-20 minutes until golden brown.

Scones are best eaten warm or at room temperature. You can freeze the portioned out dough before you bake it. Or you can freeze baked scones.

Lemon Blueberry Scones