Blueberry & Lemon Scones

Makes 6

Ingredients

• 60 ml milk

• 1/2 tbsp white vinegar

• 1 tsp vanilla extract

• 1 large egg

• 150 gr flour

• 40 gr sugar

• 1 tsp baking powder

• Pinch of salt

• 70 gr butter, cold and cubed

• 75 gr fresh blueberries

• Zest of a lemon

• Demerara sugar

For the glaze;

2 tsp lemon juice

10 gr powdered sugar

Instructions

1. In a small bowl, combine milk and vinegar. Set aside for 10 minutes. Whisk the egg and separate half of it for later use. Add vanilla and half of the egg to the milk, whisk to combine.

2. Preheat the oven to 190°C/375°F. Line a baking sheet with parchment paper.

3. In a large bowl, combine flour, sugar, baking powder, and a pinch of salt. Toss cubed butter in dry ingredients and break the butter into small half-walnut sized pieces with fingertips. Add wet ingredients and mix until a dough forms. Add blueberries, lemon zest, and gently mix.

4. Flour a clean surface and roll the dough into a rough rectangle. Cut into 6 cubes. Transfer to the baking sheet and apply an egg wash with the remaining egg, sprinkle demerara sugar. Bake for 20-25 minutes. Let them cool.

5. For the glaze, whisk lemon juice and powdered sugar. Drizzle on top of the scones. Enjoy!