Tender, buttery scones packed with fresh blueberries and finished with a lemony glaze.
Ingredients
2 teaspoons finely grated lemon zest (from 1 medium lemon)
1/3 cup granulated sugar
2 cups all-purpose flour, plus more for shaping
2 1/2 teaspoons baking powder
8 tablespoons (1 stick) cold unsalted butter
1 1/4 cups fresh or frozen blueberries (do not thaw, about 5 1/2 ounces)
1 cup cold heavy cream
1 teaspoon kosher salt
1/2 cup powdered sugar, sifted if lumpy
1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemo
Instructions
Line a baking sheet with parchment paper.
Place 2 teaspoons finely grated lemon zest and 1/3 cup granulated sugar in a large bowl and rub the zest into the sugar with your fingers until fragrant. Whisk in 2 cups all-purpose flour and 2 1/2 teaspoons baking powder.
Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter. Add 1 1/4 cups blueberries and toss to combine.
Measure out 1 cup cold heavy cream in a liquid measuring cup, add 1 teaspoon kosher salt, and stir until the salt is dissolved. Drizzle over the flour mixture and stir with a flexible spatula until the cream is absorbed. Gather into a ball and place on a work surface lightly dusted with flour. Gather and firmly pat the dough to incorporate all the loose flour and form a cohesive mass.
Pat the dough into a 1-inch-thick-round about 7 inches wide. Cut into 8 wedges. Transfer the wedges to the baking sheet, spacing them evenly apart. Freeze while the oven heats, about 15 minutes. Heat the oven to 400°F.
Bake until light golden-brown, 22 to 25 minutes. Let cool for 5 minutes on the baking sheet. Transfer to a wire rack and let cool completely, about 30 minutes.
Whisk 1/2 cup powdered sugar and 1 tablespoon lemon juice together in a small bowl until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.
