Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (frozen or very cold, grated)
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 cup fresh blueberries
- For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice
Instructions
- Step 1: Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- Step 2: Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Ensure there are no large clumps so the leavening agents are distributed evenly.
- Step 3: Cut in the Butter: Add the grated cold butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized bits of butter should still be visible.
- Step 4: Whisk Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest until well combined.
- Step 5: Combine and Fold: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Gently fold in the fresh blueberries, being careful not to burst them.
- Step 6: Shape and Cut: Turn the dough onto a lightly floured surface. Gently pat it into an 8-inch disc about 1 inch thick. Use a sharp knife to cut the disc into 8 equal wedges.
- Step 7: Bake to Golden Perfection: Place the wedges on the prepared baking sheet. Brush the tops with a little extra heavy cream. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Step 8: Glaze and Serve: Allow the scones to cool slightly on a wire rack. Whisk the powdered sugar and lemon juice together to make a smooth glaze. Drizzle the glaze over the warm scones before serving.
- Cook Time: 40 minutes