Glazed Lemon Blueberry Scones

🥘 Ingredients

• flour 250 g
• granulated sugar 75 g
• lemon zest 1 tbsp
• baking powder 2 ½ tsp
• salt ½ tsp
• butter 115 g
• heavy cream ½ cup
• egg 1 large
• vanilla extract 1 ½ tsp
• blueberries 180 g
• heavy cream 2 tbsp
• course sugar
• confectioner's sugar 120 g
• lemon juice 3 tbsp

1. 1

   Whisk flour , granulated 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 using a pastry cutter , two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
2. 2

   Whisk heavy cream , the egg , and vanilla extract together in a small bowl . Drizzle over the flour mixture, add the blueberries , then mix together until everything appears moistened.
3. 3

   Transfer to the counter and, with floured hands, work the dough into a ball as best you can. The dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more tbsp. heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper , cut into 8 wedges.
4. 4

   Brush scones with heavy cream and, for extra crunch, sprinkle with course sugar . (You can do this before or after refrigerating in the next step.)
5. 5

   Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes . Meanwhile, preheat the oven to 400F.
6. 6

   Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet.
7. 7

   Bake for approximately 22 minutes , or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
8. 8

   To make the icing: Whisk together confectioner's sugar and lemon juice . Drizzle over warm scones.
9. 9

   Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.