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Lemon Blueberry Scones with Goat Milk

Time for a tea party! These delicious and flavorful scones full of Summerhill Goat Milk will be the highlight of any afternoon tea. Don’t forget to add our goat milk to your favorite cup of English Breakfast or Earl Grey. 

Ingredients for Scones

  • 2 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 lemon
  • 1/2 cup cold butter
  • 3/4 cup blueberries
  • 1 egg
  • 3/4 cup Summerhill Goat Milk
  • 1 Tbsp. fresh squeezed lemon juice
  • 2 Tbsp. butter melted

Ingredients for Glaze

  •  1 1/4 cup powdered sugar
  • 2 Tbsp. Summerhill Goat Milk
  • 2 Tbsp. fresh lemon juice
 

How to Make It

Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. 

Add lemon zest and set aside.

Grate the cold butter with a cheese grater and add it to
your flour mixture.

Mash with a fork or pastry cutter until it resembles coarse
crumbs and then slowly fold in your blueberries.

Beat the egg, milk, and lemon juice with a fork in a small
bowl and stir into your dry mixture.

Gently place dough on a floured surface and roll into a 12″
round disc with your hands or a rolling pin. **do not knead the dough**

The dough is sticky so make sure to flour your hands or
rolling pin.

Slice dough into 8 triangles.

Bake at 400 degrees for 20-25 minutes on a parchment lined
baking sheet.

Brush with melted butter.

Cool for 10-15 minutes before drizzling with the lemon
icing.

For the icing: Combine ingredients and drizzle over scones
with a spoon. 

 

Eat and ENJOY!

 

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