Lemon Blueberry Scones

simplyrecipes.com

Tar Valon

subheading: For the scones:

2 ⅓ cup ( 300 g) unbleached all-purpose flour

¼ cup ( 56 g) granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

8 tablespoons (1 stick, 4 ounces) unsalted butter, cut into ½-inch cubes

¾ cup ( 170 g) whole milk Greek yogurt

1 large egg

1 ( 6 ounce) container fresh blueberries, picked over for stems, rinsed, and dried

subheading: For the glaze:

1 tablespoon lemon zest, from 1 medium lemon

2 tablespoons lemon juice, from 1 medium lemon

1 cup ( 120 g) powdered sugar

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