Bursting with blueberries and a touch of lemon, Blueberry Lemon scones will be your new favorite breakfast treat!
INGREDIENTS
DOUGH
- 1 cup frozen blueberries, in flour
- 2 1/2 cups (313g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup (113g) cold butter, grated
- 2 eggs, large
- 1 teaspoon lemon extract (see post for substitution instructions for lemon zest and juice)
- 1/2-2/3 cup (113g-152g) heavy whipping cream
TOPPING
- 2 tablespoons heavy whipping cream, brushed on
- 2 tablespoons turbinado sugar, can use granulated
INSTRUCTIONS
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