Bakery-style lemon blueberry scones with tangy lemon glaze, juicy berries and a tender, flaky crumb.
# What you need:
→ 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 fine salt
06 - 1 tablespoon finely grated lemon zest (from 1 large lemon)
→ Wet Ingredients
07 - 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
08 - 2/3 cup cold heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Mix-Ins
11 - 1 cup fresh blueberries (if frozen, use unthawed)
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons freshly squeezed lemon juice
# Steps to follow:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk the flour, sugar, baking powder, baking soda, salt and lemon zest together in a large bowl until evenly distributed.
03 - Add the cold butter cubes and work them into the dry mixture with a pastry cutter or your fingertips until the texture resembles coarse crumbs with some pea-sized pieces.
04 - In a separate bowl, whisk the cold heavy cream with the egg and vanilla until smooth.
05 - Pour the cream mixture into the flour mixture and stir gently with a spatula or wooden spoon until just combined; avoid overworking the dough.
06 - Carefully fold the blueberries into the dough with as few strokes as possible to prevent color bleed and breakage of the berries.
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 them to the prepared baking sheet, spacing the pieces slightly apart.
09 - Brush the tops with a little extra heavy cream and bake at 400°F for 16 to 18 minutes, until the edges are golden and a skewer inserted into the center comes out clean; transfer to a wire rack to cool slightly.
10 - Whisk the powdered sugar with enough lemon juice to reach a pourable consistency and drizzle over the cooled scones.
