Blueberry, Lemon, Lavender Scones

Makes 9 Scones

Ingredients

• 3/4 cup milk

• 1 1/2 Tbsp lemon juice

• 2 1/2 cups flour

• 2 Tbsp white sugar

• 1 Tbsp baking powder

• 1/2 tsp salt

• 2 Tbsp dried lavender

• 8 Tbsp unsalted butter (cold)

• 1 egg (room temp)

• 2 cups frozen blueberries

Glaze

• 1/4 cup lemon juice

• 1/4 - 1/2 cup powdered sugar

Instructions

1. Preheat oven to 400 F and prepare two baking trays with parchment or silpat’s. Set aside.

2. In a small container, combine the milk and lemon juice. Mix and set aside.

3. Combine the flour, sugar, baking powder, salt, and dried lavender in your mixing bowl. Grade your butter over the flour mixture with a cheese grater. Combine the milk mixture, egg, and blueberries. You are done incorporating when you have a shaggy dough and egg is combined. (No not over mix)

4. On a floured surface, lightly shape your dough into an 8 x 8 square. Cut the dough into 9 pieces. Place on prepared pans and brush each scone with a layer of milk. Bake for 18-20 minutes, or until the edges and bottom are lightly gold.

5. While scones are baking, combine lemon juice, powdered sugar, and dried lavender in a small saucepan. Bring to a simmer and let continue to simmer for 5-8 minutes. Pour through a strainer. The glaze will be thin.

6. When scones are done baking, distribute glaze evenly over each scone when they are still warm.