Lemon Blueberry Scones

• portions: 8 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface

6 Tablespoons (75g) granulated sugar

1 Tablespoon fresh lemon zest

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

1/2 cup (120ml) heavy cream (+ 1 Tablespoon for brushing), cold

1 large egg, cold

1 and 1/2 teaspoons pure vanilla extract

1 heaping cup (140g) fresh or frozen blueberries (do not thaw)

1 Tablespoon (15ml) water, for brushing

optional for topping: coarse sugar

1 cup (120g) confectioners’ sugar

2–3 Tablespoons (30–45ml) fresh lemon juice

Instructions

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized (or a little smaller) crumbs. Place the bowl in the freezer before you continue.

Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl or a liquid measuring cup. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture, add the blueberries, then gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.

Lightly flour a work surface/counter. Pour the dough onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more Tablespoons heavy cream. Press into an 8-inch disc, about 1 inch thick. Using a sharp knife or bench scraper, cut the disc into 8 wedges.

In a small bowl, mix the remaining 1 Tablespoon cream with the water, then brush it on the scones. For extra sweetness and a little crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes, or up to 24 hours. (If refrigerating for longer than an hour, lightly cover the scones.)

Preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. Arrange chilled scones 2–3 inches apart on the prepared baking sheet.

Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for 5 minutes before topping with icing.

Make the lemon icing

Whisk the confectioners’ sugar and 2 Tablespoons lemon juice together in a small bowl or liquid measuring cup. If desired, to thin out, whisk in an additional Tablespoon of lemon juice. Drizzle over warm scones.

Store leftover scones covered tightly at room temperature for 2 days or in the refrigerator for 5 days.