Blueberry Lemon Scones
I have a thing.
I just want to give you the recipe.
No write up.
Just food.
Blueberry Lemon Scones
Servings: 8 scones
Calories: 232kcal
Ingredients
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- ¼ cup almond milk unsweetened & vanilla
- 2 cups all purpose gluten free flour
- 1 Tbsp baking powder
- ½ tsp salt
- 5 Tbsp unsalted butter
- ¾ cup vanilla greek yogurt
- 2 Tbsp honey
- 1 cup fresh blueberries
Instructions
- Preheat 400F & line a baking sheet with parchment.
- Combine lemon juice and milk. Allow to sit for 5 mins to form buttermilk.
- In a large bowl, whisk flour, baking powder, and salt.
- Add cubed butter and squeeze between fingers to mix.
- Once the butter has been added, add yogurt, honey, milk mixture, blueberries, and lemon zest.
- Mix the dough with a rubber spatula and fold. Try not to burst the blueberries.
- Separate into eight equal pieces and lay on parchment.
- Bake for 22 to 25 minutes.
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