Ingredients
Scale
- 2 ¼ cups flour
- 2 baking powder
- ½ teaspoons salt
- ½ teaspoons baking soda
- 1/4 cup sugar
- ½ cup cold butter, grated
- ¾ cup buttermilk
- 1 egg
- 1 cup blackberries
- grated zest from lemon
- Streusel Topping:
- ¼ cup oats
- ¼ cup brown sugar
- 1 tablespoon butter, melted
- 1 tablespoon flour
- Lemon Glaze:
- ½ cup freshly squeezed lemon juice
- 2 cups powdered sugar
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 400 F. Sift the dry ingredients together. Grate the cold butter into the dry ingredients (using a box grater makes the butter easy to blend into the dry ingredients), add the lemon zest. Using your fingers or a pastry cutter, work the butter into the dry ingredients until it is the size of peas.
- Add the blueberries and toss with the flour.
- Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries.
- Press dough into a large circle on a flour surface. Cut out dough into 8 triangles.
- Mix the streusel ingredient together in a small bowl. Sprinkle streusel on top of the triangles and place on a cookie sheet covered in parchment paper.
- Bake scones for 18 -20 min.
- Mix together the glaze ingredients adding extra powdered sugar to get the consistency you like for a glaze. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm.