Servings<\/span>8<\/p>servings<\/span><\/div><\/span>Prep time<\/span>15<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>18<\/p>minutes<\/span><\/div><\/span>Calories<\/span>326<\/p>kcal<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t\n \n\t\t\t
Ingredients<\/h3>\n \t\t\t- <\/span>
2 cups all-purpose flour<\/span><\/p><\/li>- <\/span>
3 tablespoons granulated sugar<\/span><\/p><\/li>- <\/span>
2 teaspoons baking powder<\/span><\/p><\/li>- <\/span>
1\/2 teaspoon salt<\/span><\/p><\/li>- <\/span>
6 tablespoons cold, unsalted butter, cut into small pieces<\/span><\/p><\/li>- <\/span>
3\/4 cup cold half & half<\/span><\/p><\/li>- <\/span>
1 teaspoon pure vanilla extract<\/span><\/p><\/li>- <\/span>
4 ounces fresh blueberries<\/span><\/p><\/li>- <\/strong>Buttermilk Glaze<\/strong><\/li>
- <\/span>
1 1\/2 cups powdered sugar<\/span><\/p><\/li>- <\/span>
2-3 tablespoons buttermilk<\/span><\/p><\/li>- <\/span>
1\/2 teaspoon pure vanilla extract<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\t\t\t\n\t\t\n\t\t\t\n\t\t\t
Directions<\/h3>\n\t\t\t- Line a baking sheet with parchment paper.<\/li>
- To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
<\/li> - Add in the cold butter, and using a fork, a pastry cutter or knives (I actually use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
<\/li> - Drizzle in the cold half & half, along with the vanilla, and add in the blueberries; using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
<\/li> - Turn the dough out onto a lightly floured work surface (it may be slightly sticky and crumbly), gather it up, and pat into disc about 1\/2 – 3\/4 \u201d thick; cut into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.<\/li>
- Preheat the oven to 425.<\/li>
- Prepare the buttermilk glaze by whisking together all of the ingredients in a bowl until smooth, thick, and creamy; set aside.<\/li>
- Brush the tops of the scones with the remaining 1-2 tablespoons of half & half, then bake them for 18 minutes, or until golden-brown; allow them to cool slightly, then drizzle with the glaze, and allow that to set for a few minutes.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\t\n\t\n\t\n\t\t\t
![\"Blueberry](\"https:\/\/demo.wpzoom.com\/inspiro-recipe\/files\/2019\/02\/gourmand54.jpg\")
\t\t\t\t\n\t \n\t \t![\n\t \t](\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/demo.wpzoom.com\/inspiro-recipe\/2024\/02\/26\/easy-cinnamon-rolls\/&media=https:\/\/demo.wpzoom.com\/inspiro-recipe\/files\/2019\/02\/gourmand54-800x530.jpg&description=Blueberry%20Scones%20with%20Frosting%20\"){kind=link}