Blueberry Scones

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Why you'll love it:

Fresh lemon and juicy blueberries are kneaded into a crumbly soft scone dough.
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what you need:

all-purpose flour baking powder salt honey unsalted butter cold almond milk almond extract lemon zest blueberries honey butter
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Cut

1

Combine flour, baking powder, and salt. Grate cold butter into the bowl along with the honey. Use a fork to cut the ingredients into the flour until it's coarse crumbs.

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Combine

2

Add ¾ cup milk, almond extract, lemon zest, and blueberries and mix again. Transfer dough onto a floured surface. Press firmly to form a 7-inch disc about ½” high.

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Refrigerate

3

Slice dough into 8 wedges. Place them onto a greased baking sheet so that they aren’t touching. Transfer to the freezer for 15 min. Preheat oven to 400ºF.

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Cool

4

Bake for 20-22 min. or until scones are a light golden brown. Prepare honey butter, allow scones to cool and serve with honey butter.

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Enjoy!

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