Blueberry Lemon Buttermilk Scones

These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy, exploding blueberries. In other words, they’re insanely delicious and so NOT boring, which is the unfortunate reputation scones often get. Just like with our berry scones made with cream, the fruit is interchangeable. But you really can’t beat blueberry + lemon. Don’t worry if you’re blueberries are a bit subpar. Baking them intensifies their sweetness.

Test Kitchen Tips:

1. The almond extract is optional. If you only have vanilla extract, use 1 teaspoon.
2. If you don’t have coarse sugar, just sprinkle more granulated sugar on top before baking.
3. You don’t need to make the icing. In fact, the scones are insanely delicious without it.

INGREDIENTS
FOR THE SCONES

2 1/2 c.
all-purpose flour

1/2 c.

granulated sugar

2 1/2 tsp.

baking powder

1 tsp.

kosher salt

1/2 c.

(1 stick) cold butter, cut into cubes

1 c.

blueberries

1 tsp.

lemon zest

1

large egg, beaten

2/3 c.

buttermilk

1/2 tsp.

almond extract

1/2 tsp.

pure vanilla extract

2 tbsp.

melted butter, for brushing

1 tbsp.

coarse sugar, for sprinkling

FOR THE LEMON GLAZE (OPTIONAL)

1/2 c.

powdered sugar

Zest of 1 lemon

Juice of 1/2 lemon

3 tbsp.

heavy cream