Prep Time: 45 minutes
Cooking Time: 25 minutes
Ingredients
Directions
Preparation
1. In large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
2. Cut in butter using a pastry cutter or knife.
3. Add buttermilk, 2 tablespoons milk and vanilla. Stir until just combined. Do not over-mix, dough should be crumbly. Fold in blueberries and white chocolate until just combined.
4. On a floured surface, form dough into 2 circles (about 1 ½ inches thick). Use a sharp knife to cut each circle into 8 triangles. Place scones on a parchment paper lined baking sheet.
5. Chill dough for 30 minutes in freezer or 2 hours in refrigerator. (these can be prepared up to this point the night before and held in refrigerator until ready to bake).
6. Preheat oven to 400 degrees. Once scones are chilled, brush tops with additional 2 tablespoons buttermilk and cook on center rack for 25 minutes or until the tops are golden brown. Let cool and top with Lemon Glaze.
7. To prepare lemon glaze: Combine all ingredients into a small bowl and whisk together until combined. Add additional powdered sugar or milk to reach consistency of heavy cream. Drizzle over cooled scones.
Nutrition Facts
Calories: 200
Fat: 8 g
Carbohydrates: 30 g
Sodium: 356 mg
Fiber: 1 g
Protein: 3 g
Cholesterol: 17 mg