“Snack”urday: Lemon Blueberry Scones

• 2 cups all purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp butter, chilled cut in chunks
• 1/2 cup milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup frozen blueberries

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder and salt. Add cut butter to the flour mixture, tossing to coat.
• Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
• Stir in milk, lemon juice and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.
• Turn your dough out onto a lightly floured surface, knead dough for about 1 minute.
• Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them.
• Divide dough into two balls and press each into a disc about 3/4-inch thick.
• Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
• Bake for 17-22 minutes, until scones are golden brown.

Lemon Glaze (optional)

• 1 tbsp lemon juice
• 1/2 cup confectioners’ sugar

Whisk glaze ingredients together until smooth, then drizzle over still-warm scones before serving.