Blueberry Scones with Lemon Lavender Icing

Tammy’s Scones

2 ½ C flour
¾ C sugar
½ C butter
1 tsp salt
1 tsp vanilla
3 tsp baking powder
¼ to ½ C milk or ½ and ½

Mix flour, sugar, baking powder and salt in large mixing bowl. Cut in butter with pastry cutter or fork until crumbly mixture is formed. Add vanilla and milk or ½ and ½ and any extra ingredients such as cranberries and orange zest, raisins, blueberries, etc. Mix with fork until dough is formed, turn out onto floured surface and pat with hands into a circle shape about 1 inch thick, cut into triangles and bake at 375 degrees until slightly brown on top and firm.

Lemon Lavender Icing

¼ C ½ and ½ or milk
1 tblsp lavender seeds, crushed between palms

Microwave for 40 seconds and stir. Using a strainer, strain the seeds pouring liquid into a small mixing bowl. Add the following, stir and microwave for 35 seconds and stir again.

1 C powdered sugar
2 tblsp melted butter
2 drops lemon extract

Use a spoon to drizzle over scones. Enjoy!

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