Moist and full of flavor. The original recipe called for heavy cream, but works well with full-fat yogurt, too.
Ingredients
- 2 cups (250g) all-purpose flour
- 6 Tablespoons (75g) granulated sugar
- 1 Tablespoon fresh lemon zest (about 1 lemon)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream or 1/2 cup whole milk yogurt
- 1 egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (180g) fresh or frozen blueberries
- for topping: coarse sugar
For glaze:
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons fresh lemon juice (about 1 large lemon)
Instructions
- Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
- Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
