6 Tablespoons granulated sugar2 and 1/2 teaspoons baking powder½ teaspoon salt
zest of 1 large lemon
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Glaze:
- 1 cup confectioners’ sugar, sifted
- 2-3 Tablespoons fresh lemon juice
Instructions:
- Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter . Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
- Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
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