Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cut into small cubes
- 1 ¼ cups fresh blueberries
- 1 tablespoon lemon zest
- 1 large egg
- ¾ cup heavy cream, plus 2 tablespoons for brushing
- 1 ½ tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Gently fold in blueberries and lemon zest.
- In a small bowl, whisk together ¾ cup heavy cream, lemon juice, egg, and vanilla.
- Pour wet mixture into dry ingredients, stirring just until combined.
- On a floured surface, shape dough into an 8-inch disk. Cut into 8 wedges and place on prepared baking sheet.
- Brush tops with remaining 2 tablespoons heavy cream.
- Bake for 18–20 minutes, or until golden brown.
- In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle glaze over cooled scones.
Notes
- Use cold butter for flakier scones—freezing it for 10 minutes before cutting in helps.
- Do not overmix dough to keep scones tender.
- Frozen blueberries can be used; fold in gently to avoid streaking the dough.
- Best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 246 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg
