Buttery, tender scones filled with blueberries and lemon zest, finished with a bright lemon glaze for breakfast or brunch.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 tablespoon finely grated lemon zest (from 1 large lemon)
→ Wet Ingredients
07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup cold heavy cream, plus additional for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Mix-Ins
11 - 1 cup fresh or frozen blueberries (if frozen, add from frozen)
→ Lemon Glaze
12 - 1 cup powdered (confectioners') sugar
13 - 2 to 3 tablespoons freshly squeezed lemon juice
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, salt and lemon zest until evenly distributed.
03 - Add the cold cubed butter to the dry mixture and work it in with a pastry cutter or fingertips until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - In a separate bowl whisk the cold heavy cream, egg and vanilla until combined.
05 - Pour the cream mixture into the dry ingredients and stir gently with a spatula until the dough just comes together; avoid overmixing to preserve flakiness.
06 - Gently fold the blueberries into the dough with minimal strokes to prevent crushing fruit and coloring the dough.
07 - Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick. Using a bench scraper or knife, cut the round into 8 equal wedges and transfer them to the prepared sheet, spacing them slightly apart.
08 - Brush the tops lightly with additional heavy cream, optionally sprinkle coarse sugar, and bake for 16 to 18 minutes until golden brown and cooked through.
09 - Remove from oven and transfer the scones to a wire rack to cool slightly before glazing.
10 - Whisk the powdered sugar with 2 to 3 tablespoons lemon juice until smooth; drizzle or spoon the glaze over cooled scones and allow it to set before serving.
