Blueberry Scones with Lemon Sugar Topping

These fruity scones are perfect for afternoon tea. Thank you Pink Recipe Box

2 cups flour

¼ cup brown sugar

1 tablespoon baking powder

¼ teaspoon salt

Zest of ½ lemon

½ cup cold butter chopped into small cubes

1 egg, lightly beaten

½ cup milk

½ cup blueberries fresh, frozen or dried

Topping

Zest of ½ lemon

Juice of 1 lemon

4 tablespoons sugar

• Preheat the oven to 400°F/200°C and mix together flour, sugar, baking powder, lemon zest and salt.
• Rub the butter in with your fingertips until you have a mixture that looks like breadcumbs
• Pour the milk, egg and blueberries into the bowl and mix until just combined, 
• Separate your dough into 8 pieces and roll each one into a ball. 
• Place each ball onto a baking tray lined with parchment paper and slightly flatten with the palm of your hand. Make sure your scones are well spread-out – they will bake outwards.
• For the sugar topping, rub together the lemon zest, juice and sugar. 
• Brush a little milk over the tops of the scones then sprinkle on the sugar topping. 
• Press it down with your finger tips to make sure it sticks.
• Bake for around 20 minutes or until the scones are golden brown. 
• Leave to cool slightly on a wire rack and serve whilst warm.