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Lemon Blueberry Scones
Ingredients
  • subheading: For the scone dough:
  • ¼ cup granulated sugar (55g)
  • zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1 cup whole milk cold 8oz
  • ½ teaspoon salt
  • 3 cups all-purpose flour 378g
  • 2 ½ teaspoons baking powder
  • 10 tablespoons unsalted butter cold 5oz
  • 1 ⅔ cups fresh blueberries divided
  • milk for brushing on top
  • 1 tablespoon coarse sugar for topping
  • subheading: For the lemon glaze:
  • 1 cup powdered sugar 115g
  • 1 tablespoon fresh lemon juice about ½ lemon /- as needed
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