Lemon Blueberry Scones
These scones come together very fast — start to finish in as little as 30 minutes.

8 Scones

For the dough:

275g all purpose flour
4g salt
2g baking soda
10g baking powder
113g cold unsalted butter

100g discard
150g maple syrup
50g chopped pecans
25g dried blueberries (or 75g fresh)
50g half and half (omit if using fresh berries)

For the glaze:
70g powdered sugar (icing sugar)
18g lemon juice
Zest of a lemon

Preheat oven to 400˚F (200˚C).

Combine flour, salt, baking soda, and baking powder in a medium bowl.
Cut in cold butter to flour mixture using a pastry blender or gently with a mechanical blender until the mixture resembles corse meal. Do not over mix or allow the butter to melt.

Combine discard, maple syrup, pecans, blueberries, and half and half in a medium bowl.
Pour flour and butter mixture into discard mixture and fold to combine. It’s okay if it is a little crumbly; the mix will come together in the next step.

Place dough on a floured work surface. Flour the top of the dough and roll out to a 7-8” circle.
Use a dough knife to cut into 8 pieces (like a pizza) and place onto a baking sheet.

Bake for 15—20 minutes until dark golden. While baking, prepare glaze by mixing glaze ingredients.

Allow scones to cool 15 minutes or so before glazing and serving.

Recipe Alts:
This recipe is very versatile. My favorite alts are maple pecan and mixed berry but you can really sub any nut or fruit into the recipe with ease. Heck even go savory and make a cheese scone!

Maple Pecan: for the dough, remove the blueberries and replace with 1 tsp of vanilla extract. For the icing, mix 50g of powdered sugar (icing sugar) and 50g of maple syrup.

Mixed Berry: for the dough, remove the pecans and use 100g total fresh/ frozen berries or 35g of dried berries and 50g half and half. Skip the icing and instead brush with half and half and sprinkle with demerara (turbinado) sugar before baking.

Apple Cinnamon: add a cubed apple and a tablespoon of cinnamon instead of berries. Skip the icing and instead brush with half and half and sprinkle with demerara (turbinado) sugar before baking.