Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (about 1 large lemon)
- 1/2 cup unsalted butter, frozen and grated
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 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, and salt. Stir in the fresh lemon zest until it is evenly distributed throughout the flour mixture. This ensures the citrus flavor permeates every bite.
- Use a box grater to grate the frozen butter directly into the flour mixture. Alternatively, use a pastry cutter to work in chilled butter cubes until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Keeping the butter cold is the secret to achieving those coveted flaky layers.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Slowly pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold the dough until it just begins to come together. Do not overmix, as this will result in tough scones.
- Gently fold the blueberries into the dough. Turn the dough out onto a lightly floured surface and pat it into an 8-inch disc about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 equal wedges. Place the wedges on the prepared baking sheet, leaving about 2 inches of space between them.
- Lightly brush the tops of the scones with a tablespoon of heavy cream for a golden finish. Bake for 18 to 22 minutes, or until the edges are golden brown and the centers are set. Remove the baking sheet from the oven and let the scones cool on the pan for 5 minutes before transferring them to a wire rack.
- While the scones cool, whisk together the powdered sugar, lemon juice, and extra lemon zest in a small bowl. Once the scones are slightly warm but not hot, drizzle the glaze generously over the tops. Allow the glaze to set for a few minutes before serving fresh.
- Cook Time: 40 minutes