Lemon Blueberry Scones
Moist on the inside and crumbly on the outside, you'll love these tender Lemon Blueberry Scones with a lemony cream cheese glaze.
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Cooking tools:
- Food processor
- Pastry cutter
- Grater
- Mixing bowl
- Whisk
- Fork
- Oven
- Baking sheet
- Parchment paper
- Cooling rack
- Zip-top bag
- Freezer
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- ½ cup salted butter ((frozen))
- 2¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp ground cinnamon
- 1 Tbsp lemon zest ((or orange zest))
- 1 cup blueberries ((or huckleberries))
- 2 ounces cream cheese ((cubed))
- ½ cup buttermilk ((or heavy cream))
- 1 Tbsp limoncello ((or lemon juice))
- 1 large egg ((beaten))
- 2 ounces cream cheese ((softened))
- 2 tsp limoncello ((or lemon juice))
- ½ cup confectioner's sugar
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