Blueberry Scones with Lemon Glaze Recipe

Blueberry Scones with Lemon Glaze

Scones:

2 cups flour

1/4 cup sugar

1 tsp baking soda

1 tsp baking powder

1/2 cup butter, cut into small pieces

1/4 cup blueberry juice (or 1/8 cup blueberry juice plus 1/8 cup lemon juice)

1/4 cup milk

To make blueberry juice I took 1/4 cup of frozen blueberries and

microwaved them for 45 seconds.

Then mashed the blueberries.

Wet a coffee filter and put it into a strainer, then add blueberry pulp.

Twist coffee filter to extract juice.

Blueberry juice...

Combine all dry ingredients and add bits of butter.

Knead with your hands until crumbly.

Combine blueberry juice and milk together, add to crumble.

Mix well. Put in refrigerator for 15 minutes.

Roll chilled dough out on a well floured surface

to a about 1/2 inch thickness. Cut out with a circle cutter, or glass.

Bake at 350 degrees for 12 minutes.

Cool completely.

Lemon Glaze

1 cup powdered sugar

1/8 cup lemon juice

Mix well and spoon on top of cool scone.