Easy Blueberry Muffins Recipe
SERVINGS: 8 SCONES LEMON BLUEBERRY SCONES: – 2 cups (250 grams) all-purpose flour (spooned & leveled) – 1/3 cup (65 grams) granulated sugar – 1 tablespoon baking powder – 1/2 teaspoon salt – 6 tablespoons (85 grams) cold unsalted butter , cubed into small piece – 1 cup (145 grams) fresh blueberrie – 1 tablespoon fresh lemon zest – 1/2 cup (120 ml) cold heavy whipping cream , plus a little extra for the tops of the scone – 1 large egg – 1 teaspoon pure vanilla extract LEMON GLAZE: – 1 cup (120 grams) powdered sugar – 1.5-2 tablespoons (23-30 ml) fresh lemon juice
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