Glazed Blueberry Lemon Scones
- Scones
- 2 cups all-purpose flour, spooned and leveled (250 g), plus more for the counter
- ⅓ cup granulated sugar, 67 g
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 tbsp lemon zest
- ½ cup unsalted butter, frozen (113 g)
- ½ cup heavy cream, cold (120 ml), plus 1 tbsp for brushing
- 1 large egg, cold
- 1 tsp vanilla extract
- 1 cup blueberries, frozen, not thawed (150 g)
- Lemon glaze
- 1 cup powdered sugar, 120 g
- 2–3 tbsp lemon juice
Glazed Blueberry Lemon Scones
- Heat the oven to 400°F (200°C). Line a sheet pan with parchment.
- In a large bowl, whisk the flour, sugar, baking powder, salt and lemon zest.
- Grate the frozen butter on the large holes of a box grater straight into the flour. Toss with a fork so every shred is coated.
- Whisk the cream, egg and vanilla in a measuring cup.
- Pour the cream mixture over the flour and stir with a fork until mostly combined.
- Add the frozen blueberries and stir gently 2 or 3 times, just until the dough holds together.
- Turn the dough onto a floured counter and pat it into a 7-inch round about 1 inch thick.
Glazed Blueberry Lemon Scones
- Cut into 8 wedges with a bench scraper and set them 2 inches apart on the pan.
- Chill the wedges in the freezer.
- Brush the tops with the remaining cream.
- Bake until golden and firm, with berry juice bubbling here and there.
- Cool the scones on a rack before glazing so the glaze does not melt off.
- Whisk the powdered sugar with 2 tablespoons of lemon juice, adding more juice a few drops at a time until it drizzles thickly.
- Drizzle the glaze over the scones with a spoon and let it set.