Glazed Lemon Blueberry Scones Recipe

Name: Glazed Lemon Blueberry Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 scones
Ingredients: 2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface; 6 Tablespoons (75g) granulated sugar1; 2 and 1/2 teaspoons baking powder; ½ teaspoon salt; zest of 1 large lemon; 1/2 cup (115g) unsalted butter, frozen; 1/2 cup (120ml) heavy cream; 1 large Eggland's Best egg; 1 teaspoon vanilla extract; 1 cup (190g) blueberries (fresh or frozen)2; 1 cup (120g) confectioners’ sugar, sifted; 2-3 Tablespoons (30-45ml) fresh lemon juice

Ingredients

2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface
6 Tablespoons (75g) granulated sugar1
2 and 1/2 teaspoons baking powder
½ teaspoon salt
zest of 1 large lemon
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large Eggland's Best egg
1 teaspoon vanilla extract
1 cup (190g) blueberries (fresh or frozen)2
1 cup (120g) confectioners’ sugar, sifted
2-3 Tablespoons (30-45ml) fresh lemon juice

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 8 scones

Instructions

Watch me make them start to finish on my Facebook page and answer all frequently asked questions!
Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.