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The Lemon Blueberry Scones I Make Every Brunch — Ready in 1 Hour

Preview of The Lemon Blueberry Scones I Make Every Brunch — Ready in 1 Hour
Prep
30 min
Cook
25 min
Total
55 min
Serves
8
Calories
220 kcal

Ingredients

  • 2 cupsall-purpose flour ((spooned & leveled))
  • 6 tablespoonsgranulated sugar
  • 1 tablespoonfresh lemon zest
  • 2.5 teaspoonsbaking powder
  • 0.5 teaspoonsalt
  • 0.5 cupunsalted butter ((frozen))
  • 0.5 cupheavy cream ((cold))
  • 1 largeegg ((cold))
  • 1.5 teaspoonspure vanilla extract
  • 1.5 cupsfresh blueberries
  • 1 tablespoonwater
  • 1 cupconfectioners' sugar
  • 3 tablespoonsfresh lemon juice

Instructions

  1. 1

    In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt. Shred the frozen butter and blend it into the flour mixture.

  2. 2

    In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Drizzle it over the flour mixture and add the blueberries. Mix gently.

  3. 3

    Shape the dough into an 8-inch disc and cut into 8 wedges. Brush with cream and refrigerate for at least 15 minutes.

  4. 4

    Preheat the oven to 400°F (204°C) and bake the scones for 22–25 minutes until golden.

  5. 5

    Cool the scones and drizzle with an icing made from confectioners' sugar and lemon juice.