Blueberry & Lemon Scones

Ingredients

Scones

• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 113g unsalted butter (cold)
• (at room temperature)
• 2/3 cup whole milk
• 1 large egg
• lemon zest of 1 lemon
• 1/2 tsp vanilla extract
• 1/2 cup of dried blueberries

Egg Wash

• 1 egg
• 1 tbsp milk

Glaze

• 8 tbsp powdered sugar
• 1 tbsp lemon juice
• 1/2 vanilla extract

Instructions

1. In a bowl, sift flour, baking powder, salt, sugar. Whisk everything together quickly with a balloon whisk, then add the all dry ingredients and cold butter into a food processor/ blender, blend well until there are no lumps of butter and becomes a sandy texture.

2. In another bowl, add milk, egg, lemon zest, and vanilla extract and mix well.

3. Make a well in the flour and add the wet ingredients in the center. Use a spatula to mix everything well.

4. Transfer the dough into a lightly floured work surface. Knead about 15 times until the dough comes together. Gently roll the dough out with a rolling pin for about 3cm thick. Cut the dough with a 6cm in diameter cookie cutter. Make 9-10 scones, and place them on a baking sheet with parchment paper. Brush the scones with egg wash.

5. Bake at 190°C for 15-18 minutes.

6. Make the glaze by adding lemon juice and vanilla extract, and add confectionary sugar one tablespoon at a time until it reaches the desire consistency.

7. Let the scones cool a bit and drizzle the glaze! Enjoy them alone or with jam & clotted cream!