Lemon Blueberry Scones
Ingredients:
2 cups (250 grams) all-purpose flour
1/4 cup (50 grams) sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon lemon zest
1/2 cup (115 grams) unsalted butter, frozen (1 stick)
1 egg
1 teaspoon vanilla
1/2 cup (118ml) non-dairy buttermilk (to make: 1/2 cup non-dairy milk mixed with 1 teaspoon apple cider vinegar, set aside for 5 minutes to curdle)
1 1/4 cup (185 grams) fresh blueberries
For the lemon icing:
1 cup (115 grams) powdered sugar
2 tablespoons lemon juice
Instructions:
Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, sea salt, and lemon zest. Use a grater to grate the frozen butter into the flour mixture, and use your hands to mix the butter into the flour mixture until the mixture feels like coarse crumbs.
To a smaller bowl, whisk the egg, non-dairy buttermilk, and vanilla extract. Pour over the flour mixture. Add the blueberries, and mix with a spatula until everything is combined. If the dough feels sticky, add more flour.
Transfer the dough to a floured surface, and with your hands, form the dough into ball. Press the dough into am 8-inch disc, about 1-inch thick. Slice the disc into 8 equal wedges, and place the scones onto your lined baking sheet.
Freeze the scones for at least 20 minutes while you preheat your oven to 400°F.
Bake for 20-30 minutes, depending on your oven, until the scones are lightly browned.
For the optional lemon icing: combine the powdered sugar and lemon juice into a small bowl.
Remove the scones from the oven, and let them cool completely before drizzling the lemon icing over the scones.
