Blueberry Lemon Scones

🧂 Ingredients

• 2 cups flour

  (all-purpose )
• 6 tablespoons granulated sugar
• 2½ teaspoon baking powder
• ½ teaspoon salt
• zest of 1 large lemon
• 8 tablespoons butter

  (frozen & grated with a cheese grater)
• 1 large egg
• ½ cup heavy cream
• 1 tsp. vanilla extract
• 1 cup blueberries

  (fresh or frozen)
• 1 cup confectioners’ sugar

  (sifted)
• 2-3 tablespoons fresh lemon juice

Instructions

• 1 Preheat the oven to 400°F
• 2 Line a large baking sheet with parchment paper or a silicone baking mat. Set
  aside.
• 3 Measure flour, sugar, baking powder, and salt in a large bowl, then whisk the
  ingredients together to blend. Add the lemon zest and whisk again.
• 4 Grate the butter into the flour mixture and combine it with a pastry cutter
  until the mixture resembles coarse meal.
• 5 In a small bowl, combine cream, egg, and vanilla and whisk until smooth. Pour
  the cream mixture into the flour mixture and mix with a rubber spatula until
  everything is moistened.
• 6 Fold the blueberries in. Scone dough should be slightly moist, but do not
  overwork the dough or your scones will be tough.
• 7 Working with floured hands, roll the dough into a ball and transfer it to a
  floured surface. Create a disc of dough about 8" in diameter and cut it into
  equal wedges with a very sharp knife.
• 8 Carefully set the wedges onto the parchment paper or silpat lined baking sheet,
  not touching.
• 9 Bake for 20-25 minutes, or until golden and cooked through. Cool for five to ten
  minutes before serving.
• 10 Glaze is made by mixing the glaze ingredients together and drizzling it over
  warm scones.

Nutrition Info