The Pioneer Woman Tasty Kitchen
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Blueberry Buttermilk Scones

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Level: Easy

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Description

Crunchy on the outside, moist in the middle, and smothered in a lemon glaze.

Ingredients

  • FOR THE GLAZE:
  • 1-½ cup Powdered Sugar
  • ⅛ cups Milk
  • 1 teaspoon Lemon Extract
  • FOR THE SCONES:
  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • 4 Tablespoons Sugar
  • ½ teaspoons Salt
  • 1 stick Cold Butter, Diced
  • 1 whole Large Egg, Lightly Beaten
  • ½ Tablespoons Lemon Zest
  • ½ cups Buttermilk, Cold
  • ½ cups Blueberries, Fresh Or Frozen And Thawed

Preparation

For the glaze:
In a medium bowl, mix the glaze ingredients with a wooden spoon until smooth. Set aside.

For the scones:
Preheat the oven to 400ºF. In a large bowl, mix the flour, sugar, baking powder, bakin soda , sugar and salt. Add the butter and mix with 2 forks or a pastry cutter until butter is the size of peas.

In a separate bowl, combine the egg, lemon zest and buttermilk until blended. Pour the wet ingredients into the dry, add the blueberries and mix gently just until blended and it holds together to form a dough (it will be sticky).

Place the dough onto a parchment-covered cooking sheet and shape into a 6″circle. Cut in 8 equal triangular-shaped pieces. Separate each piece slightly so they will cook evenly.

Bake for 20 minutes. Remove from oven and place on a wire rack. Cool for 15 minutes then drizzle with glaze.

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