Directions: |
Directions:1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.
2. Grate the frozen butter using a box grater and add to the flour mixture to combine with a pastry cutter or two forks until the mixture comes together in pea-sized crumbs.
3. Place in the refrigerator or freezer as you mix the wet ingredients together.
4. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
5. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife, cut into 8 wedges.
6. Brush scones with remaining heavy cream
7. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
8. Preheat oven to 400°F
9. Line a large baking sheet with parchment paper or use a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top.
10. Remove from the oven and cool for a few minutes before topping with lemon icing.
Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days. |
This recipe for Blueberry Lemon Scones is from