Ingredients
Scale
For the Scones:
-
- 2 cups all-purpose flour
-
- 1/4 cup granulated sugar
-
- 1 tablespoon baking powder
-
- 1/2 teaspoon salt
-
- 1/2 cup unsalted butter, cold and cubed
-
- 1 cup fresh blueberries
-
- 1/2 cup heavy cream
-
- 1 large egg
-
- 1 teaspoon vanilla extract
For the Lemon Glaze:
-
- 1 cup powdered sugar
-
- 2 tablespoons lemon juice
-
- Zest of 1 lemon
Instructions
-
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
-
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to crush them.
-
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
-
- Shape the Dough: Turn the dough onto a floured surface and gently knead it into a circle about 1-inch thick. Cut into 8 wedges.
-
- Bake: Place the scones on the prepared baking sheet and bake for 15–20 minutes, or until golden brown.
-
- Make the Glaze: While the scones cool slightly, whisk together the powdered sugar, lemon juice, and zest until smooth.
-
- Glaze and Serve: Drizzle the glaze over the warm scones and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes