Blueberry Lemon Scones - Tender And Flaky!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.33 cup Granulated Sugar (fine granules)
• 2.5 teaspoons Baking Powder (double-acting)
• 0.75 teaspoon Salt (kosher or table salt)
• 8 tablespoons Unsalted Butter (cold, cut into cubes)
• 1 cup Fresh Blueberries (rinsed and patted dry)
• 1 tablespoon Lemon Zest (zest of about 1 lemon)
• 0.75 cup Heavy Cream (cold; divided for dough, brushing, and glaze)
• 1 Large Egg (room temperature)
• 1.5 teaspoons Vanilla Extract (pure vanilla)
• 0.5 cup Confectioners' Sugar (sifted)
• 2 tablespoons Lemon Juice (freshly squeezed)

Instructions

1. Whisk Dry Ingredients

   Combine 2 cups all-purpose flour, 1/3 cup granulated sugar, 2½ teaspoons baking powder, and ¾ teaspoon salt in a large mixing bowl and whisk until evenly blended.

   Time: PT5M

2. Cut In Cold Butter

   Add 8 tablespoons cold unsalted butter cubes to the flour mixture. Toss to coat, then use a pastry blender (or fingertips) to cut the butter into the flour until the mixture resembles coarse cornmeal with some visible butter pieces.

   Time: PT5M

3. Add Blueberries and Lemon Zest

   Stir 1 cup fresh blueberries and 1 tablespoon lemon zest into the flour‑butter mixture until the fruit is lightly coated.

   Time: PT2M

4. Whisk Wet Ingredients

   In a separate small bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract.

   Time: PT2M

5. Combine Wet and Dry

   Make a well in the center of the dry ingredients, pour in the wet mixture, and gently stir with a spatula until a slightly sticky, shaggy dough forms.

   Time: PT3M

6. Adjust Moisture if Needed

   If the dough feels dry, add an extra tablespoon of heavy cream and mix just until incorporated.

   Time: PT1M

7. Shape the Dough

   On a lightly floured surface, press and fold the dough a few times, then pat it into an 8‑inch circle.

   Time: PT5M

8. Cut and Chill

   Cut the circle into eight equal wedges with a sharp knife, place them on a small baking sheet, and refrigerate for 15 minutes.

   Time: PT15M

9. Prepare for Baking

   Transfer the chilled wedges to a larger baking sheet and brush the tops with a little extra heavy cream for a golden finish.

   Time: PT3M

10. Bake Scones

    Bake in a preheated oven at 400°F for about 20 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT20M

    Temperature: 400°F

11. Make Lemon Glaze

    While the scones bake, whisk together ½ cup confectioners' sugar, 2 tablespoons fresh lemon juice, and ½ teaspoon vanilla extract until smooth.

    Time: PT2M

12. Glaze the Scones

    When the scones are done, remove them from the oven, let them cool for a couple of minutes, then drizzle the lemon glaze over the tops.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g