Blueberry Scones

Ingredients:
380 gr flour
70 gr sugar
1 tsp grated lemon zest
1 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
170 gr butter, cold and cubed
200 ml buttermilk
1 large egg
200 gr fresh or frozen blueberries (don’t thaw)

For the glaze:
125 gr powdered sugar
20 gr dried blueberries, crushed
2 tbsp fresh lemon juice


Directions:
Preheat the oven to 200°C. Line baking pan with parchment paper.

Whisk together the flour, sugar, lemon zest, salt, baking powder and baking soda.
Add the butter and cut with a fork until the butter is the size of large peas. Whisk together the buttermilk and egg.

Add the liquid mixture and mix until partially combined. Gently fold in the blueberries.
Gently knead the dough into 2 rounds. Cut each round into 8 wedges and place on your baking pan.

Brush the scones with egg wash.
Bake for 12 to 15 minutes, until browned

Combine the sugar, crushed and sifted blueberries, and lemon juice. Drizzle each scone with the glaze

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