Blueberry Scones

Ingredients

All-purpose flour

2 cups

Granulated sugar

1/4 cup

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, cold and cubed

Fresh blueberries

1 cup

Whole milk

1/2 cup

Egg

1, beaten

Vanilla extract

1 teaspoon

Lemon juice

1 tablespoon (for glaze)

Powdered sugar

1 cup (for glaze)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
4. Gently fold in the fresh blueberries, taking care not to crush them.
5. In a separate bowl, whisk together the whole milk, beaten egg, and vanilla extract. Gradually add this mixture to the flour mixture, stirring until just combined—be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and knead it gently a few times until it holds together.
7. Pat the dough into a round disc, about 1-inch thick, and cut it into 8 wedges. Alternatively, you can use a round biscuit cutter for a more classic shape.
8. Transfer the scones onto the prepared baking sheet, leaving space between each one. Bake for about 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
9. While the scones are baking, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
10. Once the scones are out of the oven and have cooled slightly, drizzle the glaze over the top for a sweet finishing touch.