Blueberry Scones

2 3/4 cups all-purpose flour

Zest of 1 lemon

1/3 cup plus 1 Tablespoon granulated sugar

3/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon Cinnamon

8 tablespoons unsalted butter, chilled, diced

1 cup fresh blueberries

2 eggs, beaten

2 teaspoons vanilla extract

1/2-2/3 cup milk or half and half

1 cup powdered sugar

1/4 cup maple syrup

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1. Preheat oven to 425ºF. Line a baking sheet with parchment paper or a silicone mat. Set aside.

2. In a large bowl combine the flour, lemon zest, 1/3 cup granulated sugar, baking powder, cinnamon, and salt. Cut in the butter with your fingers or using two forks until the mixture resembles peas.

3. Stir in the blueberries.

4. In a separate bowl, whisk together the eggs, vanilla, and 1/2 cup milk. Add the liquid ingredients to the dry ingredients.

5. Using a bowl scraper or large spoon, stir the ingredients until all is moistened and holds together. Add additional milk by the tablespoon if the mixture is too dry.

6. Transfer the dough to a well floured surface and pat into a circle about 1 1/2 inches tall. Cut into 8 wedges. Transfer wedges to the prepared pan.

5. Brush each wedge with remaining milk and sprinkle with remaining tablespoon of sugar.

6. Bake for 18-23 minutes or until golden brown.

7. For the glaze, in a small bowl whisk the powdered sugar and maple syrup until smooth. Drizzle over cooled scones.

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