Lemon Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- zest of 1 lemon
- 1/2 cup cold unsalted butter cubed
- 3/4 cup cold heavy cream plus more for brushing
- 1 large egg
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice for glaze
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, salt and lemon zest together in a large bowl.
- Cut the cold butter into the flour until it looks like coarse crumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk the cream and egg together.
- Pour the cream mixture into the flour mixture and stir just until a shaggy dough forms.
- Gently fold in the blueberries, taking care not to crush them.
- Turn the dough onto a floured surface, pat into a 7-inch circle about 1 inch thick, and cut into 8 wedges.
- Place the wedges on the baking sheet, spaced 2 inches apart, and freeze 15 minutes so they hold their shape in the oven.
- Brush the tops with a little extra cream.
- Bake 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool 10 minutes, then whisk powdered sugar and lemon juice into a glaze and drizzle over the warm scones.
Good to Know
Cut the wedges the night before and freeze them on the tray; bake straight from the freezer, adding 2 to 3 extra minutes.