Tender, bakery-style scones studded with juicy blueberries and finished with a zesty lemon glaze, perfect for brunch.
# Ingredient List:
→ 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 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
09 - additional heavy cream for brushing, as needed
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Mix-Ins
12 - 1 cup fresh blueberries (if using frozen, do not thaw)
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons freshly squeezed lemon juice
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl until evenly distributed.
03 - Add the cold cubed butter to the dry mixture and cut it in with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
04 - In a separate bowl, whisk the heavy cream, egg, and vanilla extract until smooth.
05 - Pour the cream mixture into the flour mixture and stir gently with a spatula or wooden spoon until just combined; do not overwork the dough.
06 - Carefully fold the blueberries into the dough, using a light hand to avoid crushing them and preventing the dough from turning purple.
07 - Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick.
08 - Cut the round into 8 wedges and transfer the wedges to the prepared baking sheet, spacing slightly apart. Brush the tops lightly with a little extra heavy cream.
09 - Bake for 16 to 18 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out clean. Transfer to a cooling rack and allow to cool slightly.
10 - Whisk the powdered sugar with 2 to 3 tablespoons lemon juice until smooth. Drizzle the glaze over the cooled scones and allow it to set before serving.
