These blueberry scones with lemon zest poppyseed glaze are perfect for hosting your first summer brunch. They’re extra buttery, flakey, and loaded with fresh blueberries! Drizzle on the sweet lemon poppy seed glaze and your ready to host your first Garden Party.
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add grated butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix.
Gently fold in the blueberries and lemon zest. The blueberries will start to bleed so mix minimally to prevent your scones from turning purple.
Place a large spoonful of the dough; approximately one inch thick onto a greased baking sheet. Place each spoonful about 2 inches apart. Brush each scone with the buttermilk wash. To make buttermilk wash mix one tablespoon buttermilk with one egg, whisk and brush onto each scone.
Bake until golden, about 15-20 minutes. Transfer to a wire rack to cool. Meanwhile, make the glaze.
In a bowl, which together the powdered sugar, butter, lemon juice, and vanilla. Add water if you need to thin slightly or add more confectioners' sugar if you need to thicken. Stir in the zest of 1/2 lemon and the poppy seeds. If you don't like to much lemon or poppy seeds you may use less of these two ingredients.
Drizzle the glaze over the scones and serve warm with butter. Enjoy!