Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter, grated on a box grater just like cheese (1 stick)
  • 1 egg
  • 3/4 cup buttermilk + more for brushing
  • 1 tablespoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • zest of 1/2 a lemon
  • 1/2 cup powdered sugar, plus more if needed
  • 2 tablespoons butter, melted
  • 1/4 cup fresh lemon juice + reserve the zest
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons poppy seeds

Instruction

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blueberries and lemon zest.Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lemon poppy seed glaze (see below). Serve warm with butter.