Blueberry Lemon
12 Scones
Scones
Ingredients
1 Package Judee’s GF scone mix
8 Tbsp frozen butter
3/4 cup ice cold water
1 cup blueberries, washed and dried
¾ lemon zested
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- 1-2 Tbsp milk
1 ½ Tbsp granulated sugar
¼ lemon zested
Directions
Preheat the oven to 400F and set the rack to the center or top ⅓ of the oven.
Cut the frozen butter into pea size pieces,or use a box grater to grate into small pieces.
Add the Judee's Scone Mix to the bowl
- Add in the frozen butter pieces and rub the butter into the dry mix.
Fold in the blueberries with the ¾ of a lemon zested
- Add water to the dry mix, carefully incorporate until it just comes together.(if using add-ins, include them now ). Do not overmix!
- Divide the dough into two even discs approximately 1” thick. Cut each disc into six triangles, for a total of 12 scones. Place scones on a parchment lined tray spaced 1” apart
Mix sugar and 1⁄4 of a lemon zested in a small bowl. Brush the scones with milk and sprinkle with the lemon sugar
Place scones back in the freezer for 10-15 minutes prior to baking.
- Bake for 18-20 minutes, or until golden brown
Remove from the oven and allow to cool slightly before eating.
