​

1 cup of almond milk (regular milk is fine)

4 eggs lightly beaten

2 tsp vanilla extract

2 Tbsp lemon zest from 1 lemon

1/2 cup sugar

4 cups all-purpose flour

2 Tbsp baking powder

1 tsp salt

1 1/2 cup butter, cold, cut into small pieces

2 cups blueberries 

​

Glaze:

3 cups powdered sugar

6 Tbsp milk

1 tsp vanilla extract

2 Tbsp lemon juice freshly squeezed

 

Instructions:

Preheat oven to 400 degrees.

​

1. Mix all the wet ingredients together: milk, eggs, vanilla, lemon zest and sugar.

2. Mix all the dry ingredients together: flour, baking powder and salt.

3. Blend in the cold butter into the flour mixture.

 

(Cut the butter into small pieces and rub into the flour

using your hands)

 

4. Add the wet ingredients and mix until just combined.

5. In a separate bowl, sprinkle flour over the blueberries. This will help keep them from bleeding.

6. Transfer 1/2 the dough to a lightly floured surface. Gently shape the dough into a 2'' thick circle.

 

(It is recommended to let dough cool in refrigerator before cutting into triangle shapes.)

​

7. Transfer scones to a baking sheet and brush with melted butter.

8. Optional: Sprinkle with a little course sugar.

9. Bake for 18 to 20 minutes at 400 F degrees.

10. While the scones are baking make the glaze by whisking all the glaze ingredients together.

11. Once your scones are cool, drizzle glaze on top and serve.

​

​

Cooking Tip: Make sure your butter is cold before adding it to the flour mixture. Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead it gets broken down into small pieces throughout your dough. Since butter is about 18 percent water, steam is released in those pockets during baking, which helps create flaky layers.