Homemade Blueberry Scones

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 400°F (200°C). Line a baking sheet with parchment. Whisk flour, granulated sugar, baking powder and salt in a large bowl.
2. 2Cut cold butter into the dry ingredients with a pastry blender or fingertips until the mixture has pea-size pieces. Work quickly so the butter stays cold.
3. 3Whisk ½ cup cream, egg, vanilla and lemon zest in a separate bowl. Pour into the flour mixture and fold gently just until a shaggy dough forms. Fold in blueberries without crushing them; add a teaspoon of cream if loose dry flour remains.
4. 4Turn onto a lightly floured surface and gently press together without kneading. Shape into an 8-inch round about 1 inch thick and cut into eight wedges. Place wedges 2 inches apart on the sheet. Chill for 10 minutes while the oven finishes heating; this is included in prep time.
5. 5Brush with 1 tablespoon cream and sprinkle with optional coarse sugar. Bake for 20–25 minutes until golden and centers are baked through, not wet. Transfer to a rack and cool for at least 15 minutes.
6. 6Mix powdered sugar with enough lemon juice to make a thick drizzle and spoon over cooled scones. Keep in an airtight container at room temperature for up to 2 days or freeze unglazed scones for up to 2 months.