Description
Soft, buttery scones packed with fresh blueberries and topped with a sweet lemon glaze.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp lemon zest
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Whisk cream, egg, and vanilla. Stir into flour mixture.
- Fold in blueberries and lemon zest.
- Shape dough into a circle on baking sheet. Cut into wedges.
- Bake 18-20 minutes until golden.
- Mix powdered sugar and lemon juice. Drizzle glaze over cooled scones.
Notes
- Use cold butter for flaky texture.
- Toss blueberries in flour to prevent sinking.
- Do not overmix dough.
- Store leftovers airtight for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American