Lemon Blueberry Scones
Warm, inviting lemon blueberry scones with crispy, crumbly edges and tender, flaky centers.
Servings: 8
Ingredients
- 1/2 cup of salted butter, cold and grated
- 1 large egg
- 1/2 cup of heavy cream
- 1 teaspoon of pure vanilla extract
- 2 cups of all purpose flour
- 1/3 cup of granulated sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of fresh lemon zest
- 1 cup of fresh blueberries
- heavy cream, for brushing
- course sugar (for topping)
Instructions
- Grate 1/2 cup of salted butter and place in the freezer while you prepare the other ingredients
- In a small bowl, whisk 1 large egg with 1/2 cup of heavy cream and 1 teaspoon of pure vanilla extract and set aside
- In a large bowl, whisk 2 cups of all purpose flour, 1/3 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt and 1 tablespoon of fresh lemon zest
- Add the frozen grated butter into the dry ingredients and quickly mix until evenly distributed
- Add a heaping cup of fresh blueberries and the heavy cream mixture and mix until combined
- Transfer the crumbly dough onto a floured surface and quickly knead the dough to bring it together and form into an 8” round (handle the dough as little as possible)
- Use a sharp knife or pastry cutter to divide the round into 8 equal wedges
- Place the wedges onto a baking sheet or into a cast iron skillet and chill in the freezer while you preheat your oven
- Preheat your oven to 400°
- When the oven is preheated, quickly brush the tops of the scones with heavy cream and sprinkle with course sugar
- Bake in a 400° oven for 24-27 minutes
- While the scones are baking, whisk 1-2 teaspoons of fresh lemon juice into a cup of confectioners sugar until you have a thick, smooth glaze
- When the scones have a dry, golden brown top, transfer them out of the oven and let them cool for 5 minutes
- Add your lemon glaze and enjoy warm!
- Store fully cooled leftovers in an airtight container at room temperature for up to 2 days