These scones are bursting with blueberries and have the perfect balance of sweet and tangy thanks to the lemon glaze. They come together in minutes with very little fuss. I always use frozen blueberries for this recipe as they tend to be larger and sweeter than fresh and I add them just before baking so the dough doesn’t turn blue.

• Ingredients
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons melted butter
• 2 eggs, beaten
• 1/4 cup milk
• 1/2 cup frozen blueberries
• Lemon Glaze:
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon butter, melted
• 2 cups icing sugar

Directions:

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or grease with butter. In a large bowl, combine the flour, sugar, baking powder and salt and mix together well. In a separate bowl, stir together the butter, eggs and milk. Pour into flour mixture, and combine until a sticky dough is formed. Using a spoon, scoop 1-2 tablespoons of the dough and place it onto the cookie sheet about 1 inch apart. Press the blueberries one at a time into each scone, so that they are covered by the dough at the sides. Bake for 15 minutes until golden. Meanwhile, combine the butter and lemon juice in a bowl and microwave for 30 seconds. Add the icing sugar and stir until the glaze is smooth. It will thicken a little upon standing. When the scones are ready, remove them from the oven and let them cool for 10 minutes. Then drizzle the lemon glaze over top.