Ingredients
Scale
- 2–1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 4 Tbsp sugar
- 1/2 c. (1 stick) cold butter
- 3/4 c. buttermilk
- 1 egg
- 3/4 c. blueberries
- grated zest from lemon
- Streusel Topping:
- 1/4 c. oats
- 1/4 c. brown sugar
- 1 Tbsp butter, melted
- 1 Tbsp flour
- Lemon Glaze:
- 1/2 c. freshly squeezed lemon juice
- 2 c. confectioner’s sugar
- 1Tbsp butter, melted
Instructions
- Preheat oven to 400 F.
- Place the flour, baking powder, salt, baking soda and sugar together into the bowl of a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas.
- Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries.
- Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter, or into triangles. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min.
- Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.
- Prep Time: 10 mins
- Cook Time: 20 mins