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Blueberry Lemon Scones

The key to a light and flaky scone is very cold ingredients and not overworking the dough.

Make up the dry ingredients and store in the freezer for on demand scones and they will be very cold when you are ready to make!

4 cups all-purpose flour
1 cup granulated sugar
5 tsps baking powder
Zest of one lemon
1 cup cold butter, cubed

¼ cup lemon juice, chilled
¾ cup cold milk
2 cold eggs
1 cup fresh blueberries

Preheat oven to 425F.
In large bowl, combine flour, sugar, baking powder and lemon zest; cut in cold butter using pastry cutter or two knives. I like to use my fingers to press any larger pieces that were missed.
You may want to place in fridge or freezer to firm up the butter if it has softened or until you are ready to mix….this will give you a flakier scone!

In medium bowl, whisk together lemon juice, milk and eggs.

Make a well in the centre of flour mixture, pour in milk mixture and gently stir with a fork until crumbly mixture forms. Add blueberries and using your hands gently mix in and bring together to form a large ball.

Turn the dough out onto a lightly floured surface and form a large rectangle pressing with your hands until the dough stays together but try not to over work it. Feel free to add more flour if your dough is sticky.

Cut the dough into 12 equal sized shapes and sprinkle with granulated sugar. Transfer to large parchment-lined baking sheet. Bake 12 minutes or until golden on bottom and nicely puffed up. Depending on your oven you may need a couple more minutes.