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Lemon Blueberry Buttermilk Scones

Lemon blueberry buttermilk scones with glossy white glaze drizzle.
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These Lemon Blueberry Buttermilk Scones are flaky, tender, and bursting with bright citrus flavor and juicy blueberries. Made with simple ingredients, they come together in under 30 minutes for a perfect breakfast or afternoon treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest
  • 1/2 cup cold buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces.
  4. Gently fold in blueberries and lemon zest. If using frozen blueberries, toss in 1 tablespoon flour first.
  5. In a small bowl, whisk buttermilk, egg, and vanilla. Pour into dry ingredients and stir until just combined (dough will be shaggy).
  6. Turn dough onto a lightly floured surface. Gently shape into a 3/4-inch thick circle. Cut into 8 wedges.
  7. Place wedges on prepared baking sheet, 2 inches apart. Brush tops with extra buttermilk or cream.
  8. Bake for 14-16 minutes until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to wire rack.
  9. For glaze: whisk powdered sugar and lemon juice until smooth. Drizzle over warm scones. Let set before serving.

Notes

For best texture, keep butter and buttermilk very cold. Do not overmix the dough. Frozen blueberries work well; do not thaw before adding. Scones freeze beautifully unbaked for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/lemon-blueberry-buttermilk-scones/