Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 8 Tbsp Unsalted Butter (very cold, cubed)
  • 1 Large Egg (lightly beaten)
  • ½ cup Heavy Cream (very cold)
  • 1 Tbsp Lemon Zest
  • ¾ cup Fresh or Frozen Blueberries
  • ½ cup Powdered (Icing) Sugar (for glaze)
  • 1 – 2 Tbsp Fresh Lemon Juice (for glaze)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Ensure the cubed butter is properly frozen.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the frozen butter into the dry mixture using a pastry cutter, your fingers, or by grating it, until the mixture resembles coarse, pea-sized crumbs. Work quickly to keep the butter from melting.
  4. Stir in the lemon zest. In a separate small bowl, lightly whisk the egg and heavy cream. Pour the wet mixture into the dry ingredients.
  5. Use a rubber spatula or wooden spoon to mix until just combined—the dough should still look shaggy and slightly dry. Do not overmix.
  6. Gently fold in the blueberries. If using frozen berries, handle them extra carefully to prevent bleeding into the dough.
  7. Turn the dough out onto a lightly floured surface. Pat or gently knead the dough 3-4 times just until it comes together into a cohesive round disk, approximately 1-inch thick (2.5 cm).
  8. Using a sharp knife or bench scraper, cut the disk into 8 even wedges. Place the wedges onto the prepared baking sheet. Place the sheet in the freezer or refrigerator for 20 minutes (mandatory chilling time).
  9. Just before baking, lightly brush the tops of the scones with a splash of milk or heavy cream for a golden finish.
  10. Bake for 18 to 20 minutes, rotating the pan halfway through, until the scones are well-risen and golden brown on top and bottom.
  11. Transfer the hot scones to a wire rack to cool slightly (about 15 minutes).
  12. While the scones are cooling, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze generously over the warm (but not hot) scones.