Lemon blueberry scone biscuits

 Is it a scone? Or a muffin ?? 

I think it is both.  It is crispy on the outside and soft on the inside.  The lemon zest smells like spring and the blueberries remind us of summer.  

You will want to keep this recipe close by because you will make this one over and over.  It goes together quickly and bakes up warm and bubbly and ready to devour with your morning coffee.

If you can find White Lily flour definitely use it for this recipe.  It just makes light and fluffy biscuits.  

Give them a try this weekend and give your family a treat when they wake up and smell the delicious scent wafting through the house. 

1 stick butter - frozen and grated

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup sugar

1 cup buttermilk

1 tablespoon lemon zest

1 cup frozen blueberries

2 tablespoons melted butter

Preheat oven to 475.

Combine flour, baking powder, salt, sugar.  Add in butter and mix till the size of large grains of sand.  Add in lemon zest and buttermilk and mix till combined.  

Turn out onto a floured countertop and gather dough together.  Fold over on itself and flatten out.  Add blueberries on top and fold over and press out and repeat.  

Place on greased low sided pan, press out to 1/2 inch and bake for 10 minutes, coat with melted butter and bake 8 minutes more.

If you want make a glaze of 

 1 cup powdered sugar.                                                                                                                                                      

2 tablespoons milk

1/4 teaspoons vanilla extract

1 teaspoon lemon juice

Enjoy 😊