Blueberry Scones with Lemon Glaze

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

3. 3

   Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

4. 4

   In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until combined.

5. 5

   Pour the wet ingredients into the dry ingredients. Stir gently with a fork until just combined. Fold in the fresh blueberries carefully to avoid crushing them. Do not overmix.

6. 6

   Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into 8 wedges using a sharp knife or bench scraper. Place scones on the prepared baking sheet, spacing them 2 inches apart.

7. 7

   Brush the tops of the scones lightly with heavy cream. Bake for 16-18 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for 10 minutes.

8. 8

   While scones cool, make the glaze: whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm scones. Serve immediately or store in an airtight container.