American 20 min

Blueberry Lemon Scones

Name: Blueberry Lemon Scones
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¼ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 tablespoon fresh lemon zest; 6 tablespoons cold unsalted butter, cubed; 1 cup fresh or frozen blueberries; ½ cup cold heavy cream, plus more for brushing; 1 large egg; 1 teaspoon vanilla extract; 1 cup powdered sugar for glaze; 2 tablespoons fresh lemon juice for glaze; 1 teaspoon lemon zest for glaze

bakingbreakfast

Ingredientsfor 2

310

Cal

Protein

44g

Carbs

13g

Fat

12 cups all-purpose flour
2¼ cup granulated sugar
31 tablespoon baking powder
4½ teaspoon salt
51 tablespoon fresh lemon zest
66 tablespoons cold unsalted butter, cubed
71 cup fresh or frozen blueberries
8½ cup cold heavy cream, plus more for brushing
91 large egg
101 teaspoon vanilla extract
111 cup powdered sugar for glaze
122 tablespoons fresh lemon juice for glaze
131 teaspoon lemon zest for glaze

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Instructions

1
Preheat oven to 425°F. Line a baking sheet with parchment. Whisk flour, sugar, baking powder, salt, and lemon zest in a large bowl. Work in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized butter pieces — keeping the butter cold and chunky is the key to flaky, tender scones.
2
Whisk heavy cream, egg, and vanilla in a small bowl. Pour over the flour mixture and fold gently until a shaggy dough just barely comes together — it will look rough and not fully combined. Fold in blueberries. Turn out onto a lightly floured surface; gently pat into a 7-inch circle about ¾ inch thick. Cut into 8 wedges. Place on the prepared sheet, brush the tops with cream, and freeze 15 minutes.
3
Bake straight from the freezer at 425°F for 18–20 minutes until the tops and edges are golden brown. Cool 10 minutes on a rack. Whisk powdered sugar, lemon juice, and lemon zest into a pourable glaze; drizzle over the scones. Serve warm.