Recipe: Buttermilk Blueberry Lemon Scones — Recipes from The Kitchn

Instead of picking up pastries or a coffee cake at the grocery store or bakery, add these lemony blueberry scones to your Easter brunch menu. Loaded with plump blueberries and lemon zest, these tender, golden-brown scones use buttermilk instead of heavy cream and are drizzled with a lemony glaze at the end for an extra hit of citrus flavor. Best of all, the scone dough can be made, frozen, and baked so they can be served fresh without any fuss or stress.

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