Lemon Blueberry Scones Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
8 scones
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ¼-inch cubes
  • 1 cup fresh blueberries
  • 1 tablespoon fresh lemon zest
  • ¾ cup cold heavy cream, plus extra for brushing
  • 1 egg
  • 1 ¼ teaspoon vanilla extract, divided
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
Directions
  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well mixed. Add the butter and cut it into the dry ingredients until there are small, pea-sized crumbs. Gently fold in the blueberries and lemon zest. Set in the refrigerator while the wet ingredients are mixed.
  3. In another bowl, combine the heavy cream, egg, and 1 teaspoon vanilla. Add the wet ingredients to the flour mixture and fold until just combined. Do not over-mix the dough!
  4. Pour the dough onto a lightly floured work surface and form it into a ball. Flatten the ball of dough until it's about 1-inch thick, and cut it into 8 even triangles. Place the scones on a baking sheet and lightly brush them with heavy cream.
  5. Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and allow to cool on the baking sheet for about 10 minutes.
  6. While the scones are cooling, make the glaze. In a small mixing bowl, whisk together ¼ teaspoon of vanilla, the powdered sugar, and lemon juice.
  7. Once cooled, top the scones with the prepared glaze and enjoy.