Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl, mix the heavy cream and vanilla extract, then add to the dry ingredients. Stir until just combined.
- Turn the dough onto a floured surface and knead gently a few times. Pat into a circle about 1 inch thick, then cut into wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, until golden brown.
- While the scones are baking, prepare the glaze by mixing the powdered sugar and lemon juice together.
- Once the scones are done, drizzle with the lemon glaze and allow to cool slightly before serving.
Notes
- For extra flavor, consider adding a bit of almond extract to the heavy cream.
- Using frozen blueberries is an option, but do not thaw them before adding to the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg