2CupsAll-Purpose Flour or Gluten-Free All-Purpose Flour
1/3CupGranulated Sugar
1/2TspSalt
1TbspBaking Powder
1/2Cup1 Stick Unsalted Butter, Grated and very cold or frozen
1/2CupButtermilk or Creamplus more for brushing on top
1Large Egg
2TspVanilla Extract
3TbspLemon Juice (Whole Lemon Juiced)
2TbspLemon Zest (Fully zest the whole lemon)
1CupFresh BlueberriesFrozen works too
Vanilla Glaze
1CupPowdered Sugar
3TbspMilkMore if Needed
1/2TspVanilla
1/4TspLemon Juice (Optional)
Instructions
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
In a small bowl, whisk together the eggs, buttermilk or cream, vanilla, and juice from the whole lemon along with lemon zest from the whole lemon.
Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
The mixture should be well combined and hold together in a ball.
Sprinkle a small amount of flour onto parchment paper or the counter.
Press dough into 8-inch circle, about 3/4 inch thick.
Brush the top with additional buttermilk or cream.
Sprinkle with a touch of sugar.
Using a sharp knife, cut the circle into 8 wedges (pie shape).
Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.
Place in the fridge for 15-30 minutes.
Preheat the oven to 400°F.
Bake for 20-25 minutes or until golden brown.
Remove from the oven and cool slightly.
Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
Drizzle over the scones and serve.
Store leftovers in an airtight container.
Notes
The only swap needed to make these gluten-free is gluten-free all-purpose flour. If you do not need these gluten-free, then you can use regular all-purpose flour.