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Lemon Blueberry Scones

Joanna Cismaru, Jo Cooks
  • 40 minutes
  • Serves 16

INGREDIENTS

1 cup

milk (I used 2%)

4

eggs (lightly beaten)

2 tsp

vanilla extract

2 tbsp

lemon zest (from 1 lemon)

1/2 cup

sugar

4 cups

all-purpose flour

2 tbsp

baking powder

1 tsp

salt

1 1/2 cups

butter (unsalted, cold, cut into cubes)

2 cups

blueberries (fresh)

1 tbsp

all-purpose flour

1

egg white (beaten)

3 cups

powdered sugar

6 tbsp

milk

1 tsp

vanilla extract

2 tbsp

lemon juice (freshly squeezed)