Ingredients

SCONES

2 cups all-purpose flour, plus more for hands and work surface

1/2 cup  granulated sugar

1 Tablespoon fresh lemon zest (about 1 lemon)

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, frozen

1/2 cup  heavy cream (plus 2 Tbsp for brushing)

1 large egg

1 and 1/2 teaspoons pure vanilla extract

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

Coarse sugar for sprinkling

 

LEMON ICING

1 cup confectioners’ sugar

3 Tablespoons fresh lemon juice (about 1 large lemon)

 

Scone Instructions:

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater, then 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 crumbs. Put dough in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup heavy cream, egg, and vanilla extract in a small bowl.  Drizzle over the flour mixture, add the blueberries, then mix together until everything appears just moistened.

Pour dough onto the counter and, with floured hands, work it into a ball. The dough will be sticky; if it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press finished dough into an 8-inch disc and cut into 8 wedges.

Brush scones with remaining heavy cream and sprinkle with coarse sugar.  Preheat oven to 400°F and place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.  (If you want fresh scones in the morning, you can refrigerate them overnight.)  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(s) and bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove scones from the oven and cool for a few minutes before topping with lemon icing.

Icing Instructions:

Whisk the icing ingredients together. Drizzle over warm scones.

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