halfbakedharvest4.4
Blueberry Lemon Poppy Seed Scones
Blueberry and lemon go so well together, and these scones are no exception!
👥 14 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blueberries and lemon zest.Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.Bake until golden brown, 15 to ⏱️ 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lemon poppy seed glaze (see below). Serve warm with butter.
baking powder1 tablespooncold unsalted butter, grated on a box grater just like cheese (1 stick)8 tablespoonscup buttermilk + more for brushing3/4butter, melted2 tablespoonsegg1
2
Lemon Poppy Seed Glaze
3
In a bowl, whisk together the powdered sugar, butter, lemon juice, and vanilla, adding water if needed to thin slightly or more sugar if needed to thicken. Stir in the zest of 1/2 a lemon and the poppy seeds. Drizzle the glaze over the scones.
cold unsalted butter, grated on a box grater just like cheese (1 stick)8 tablespoonscup buttermilk + more for brushing3/4butter, melted2 tablespoonszest of 1/2 a lemon
Nutrition Facts
calories
220 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
8 g
sodium Content
174 mg
protein Content
3 g
cholesterol Content
34 mg
carbohydrate Content
27 g
saturated Fat Content
5 g
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