- 2 cups (9.5 oz) unbleached all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp (1.5 oz) granulated sugar
- 1/2 tsp fine salt
- 1 lemon, zested
- 6 Tbsp (3 oz) unsalted butter, cold, and cubed
- 3/4 cup (4 oz) fresh blueberries
- 1 cup (8 oz) heavy cream, cold, plus more for brushing
- Lemon Glaze
- 1 cup powdered sugar
- 1 lemon, zested and juiced
Preheat oven to 400°.
In a medium bowl, combine flour, baking powder, sugar, and salt. Stir in lemon zest. Using pastry cutter, cut in butter until it resembles oatmeal and is the size of peas. Gently fold blueberries into butter-flour mixture. Be very careful not to mash the blueberries. Make a well in the center and pour in cream. Fold together just to incorporate; do not overwork dough. If dough is too dry, add 1 tablespoon lemon juice or cream.
Press dough out on a lightly floured surface into a 7”x7” square. Cut square in half then cut pieces in half again, to make 4 (3″) squares. Cut squares in half on a diagonal to make triangles. Place scones on an ungreased baking sheet and brush tops with cream. Bake until beautiful and brown, 20-25 minutes. Let scones cool before applying glaze.
To make the lemon glaze, in a bowl, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle glaze on top of scones. Let sit a few minutes before serving.
TIPS: Butter and cream should be cold. You can zest and juice lemons and freeze for later use.