Lemon Blueberry Scones

Scones:

2 c. Flour

4 T. Sugar

1 T. Baking Powder

1/2 t. Salt

6 T. Butter

1/3 c. Milk

1/3 c. Fresh Lemon Juice

3 T. Lemon Zest

1/4 t. Vanilla

1 c. Blueberries

Glaze:

3/4 c. Powdered Sugar

1 1/2 T. Lemon Juice

For scones:

Combine the first four ingredients. Next, grate in cold butter; mix until very fine. Add in the milk, lemon juice, lemon zest, and vanilla and combine well. Gently fold in the blueberries making sure not to squish them at all.

Shape the dough into two 5″ squares. Cut the squares in quarters across corners so the scones are triangle shaped. Place on a greased cookie sheet and bake at 400 degrees for 17-19 minutes.

For glaze:

Mix together all ingredients and drizzle over warm scones.

Credits to Kinza and Ginger Weaver