Blueberry Scones
Ingredients: all-purpose flour, granulated sugar, salt, baking powder, butter · 67 min cook time · 380kcal · $12.50
Ingredients
240g all-purpose flour, 66g granulated sugar, 0.5tsp salt, 2tsp baking powder, 0.5cup butter, 1whole lemon, 170g blueberries, 0.75cup heavy cream, 1large egg, 1tsp vanilla, 2cup powdered sugar
Instructions
1. Combine dry ingredients starting with all-purpose flour, granulated sugar, salt, and baking powder in a big bowl and whisk together.
2. Cut ice-cold butter into cubes and work it into the dry ingredients until it forms pea-sized or almond-sized pieces.
3. Add lemon zest and blueberries, then toss gently to distribute.
4. Mix heavy cream, large egg, and vanilla together. Pour into the dry mixture and fold gently until a shaggy, wet dough forms.
5. Transfer dough to a floured surface, form into a ball, and shape into an 8-inch disc. Cut into eight wedge-shaped pieces.
6. Place wedges on a lined baking sheet and freeze for 20 minutes. Preheat oven to 400° F halfway through.
7. Brush the tops with cream and optionally sprinkle with sugar before baking at 400° F for 20 to 25 minutes.
8. Prepare optional lemon and blueberry glaze using powdered sugar, lemon juice, zest, and fresh blueberries, then drizzle over cooled scones.
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