Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/2 cup unsalted butter, cubed and very cold
- 1/2 cup fresh blueberries
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Take your cold, cubed butter and use a pastry cutter or two forks to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Gently fold in the fresh blueberries. In a separate small bowl, whisk the heavy cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and stir with a spatula until a shaggy dough begins to form. Do not overwork the dough.
- Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch disc about 1 inch thick. Use a sharp knife to cut the disc into 8 even wedges. Place the wedges onto your prepared baking sheet, leaving about 2 inches of space between each one. Brush the tops of the scones with a little extra heavy cream for a golden finish. Slide the tray into the oven and bake for 18 to 22 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and allow them to cool on the pan for 5 minutes before transferring them to a wire rack.
- While the scones cool, prepare the glaze by whisking the powdered sugar, lemon juice, and extra zest in a small bowl until smooth. If the glaze is too thick, add a drop more lemon juice; if it is too thin, add a tablespoon more sugar. Once the scones are slightly warm but no longer hot, drizzle the glaze generously over the tops using a spoon or a whisk. Serve immediately while the glaze is fresh and the scones are still tender and warm.
- Cook Time: 40 minutes