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LAVENDER LEMON BLUEBERRY SCONES
these lemon blueberry scones topped with a lavender lemon glaze are the best and esiest dessert you will ever make!
Scone Ingredients
• 3 cups + 1 tablespoon all-purpose flour
• 3 teaspoons baking powder
• 1/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• Zest of 2 lemons
• 6 ounces 1-1/2 sticks chilled unsalted butter, cubed
• 1 large egg
• 3/4 cup milk plus more for brushing tops
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries
Icing Ingredients
• 1cup(s) confectioners sugar
• 1/8 cup(s) H-E-B Heavy Whipping Cream
• 2 Tbsp fresh lemon juice, and 1 tablespoon of zest
• 1 Tsp crushed dried lavender flowers
Instructions
• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, stir together 3 cups all-purpose flour, baking powder, granulated sugar, salt and lemon zest.
• Use a fork or pastry blender to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers.
• In a small bowl, whisk together the egg, milk and vanilla extract. Stir into the flour-butter mixture. The dough will turn into clumps.
• Before the dough is fully combined, toss the blueberries in 1 tablespoon flour in a small bowl, and then add them to the dough, gently pressing it together.
• Drop the dough by 1/4 to 1/3-cup-full in mounds on the sheet pans spreading 3 inches apart. It is easy to do this with a cookie scoop.
• Brush the tops with milk and bake until golden brown, about 18-20 minutes.
• Cool the scones on a wire rack and combine icing ingredients to make icing. Once scones are cooled glaze scones.
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