Recipe: Buttermilk Blueberry Lemon Scones
Ingredients
- 2 cups all-purpose flour, plus more as needed
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- Finely grated zest of 1 medium lemon
- 1/2 teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
- 1 cup fresh or frozen blueberries, preferably small
- 3/4 cup plus 2 tablespoons cold buttermilk
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
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