Lemon Blueberry Scones
Servings 8
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup honey
- 4 tablespoons unsalted butter cold
- ¾-1 cup almond milk
- 1 teaspoon almond extract
- 1 tablespoon lemon zest
- 1 pint blueberries
Honey Butter
- 8 tablespoons salted butter softened
- 2 teaspoons lemon zest
- 3-4 tablespoons honey*
- Pinch of flakey sea salt
Instructions
- In a large bowl, combine flour, baking powder, and salt, and give it a light whisk.
- Grate the cold butter into the bowl with the flour, add honey, and use a fork or dough cutter to blend until the mixture resembles coarse crumbs.
- Mix in ¾ cup milk, almond extract, lemon zest, and blueberries until just combined. Add more milk if needed, but don’t overmix.
- Transfer the dough onto a floured surface and shape it into a 7-inch disc about ½” high.
- Slice the dough into 8 wedges and place them on a greased baking sheet, making sure they’re not touching.
- Freeze the scones for 15 minutes while preheating the oven to 400ºF.
- Bake for 20-22 minutes until lightly golden brown on top.
- While the scones bake, whip up the honey butter by mixing all the ingredients except salt until light and fluffy.
- Let the scones cool for 5 minutes before serving with honey butter.
Notes
- Add milk gradually to avoid making the dough too wet.
- The scones may spread slightly on the baking sheet, but they’ll still taste divine.
- Feel free to swap blueberries for your favorite berries if needed.