Flakey Lemon Blueberry Scones

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.33 cup White Sugar (granulated)
• 2 teaspoons Baking Powder
• 1 tablespoon Lemon Zest (fresh, finely grated)
• 0.75 teaspoon Salt
• 10 tablespoons Unsalted Butter (very cold, cut into cubes)
• 0.5 cup Heavy Cream
• 1 large Egg (for dough)
• 0.75 teaspoon Vanilla Extract
• 1 cup Fresh Blueberries (tossed gently to avoid crushing)
• 1 large Egg (for egg wash)
• 2 tablespoons Milk (any milk, for egg wash)
• 0.75 cup Powdered Sugar (sifted)
• 2 tablespoons Lemon Juice (freshly squeezed)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 2 cups all‑purpose flour, 1/3 cup white sugar, 2 teaspoons baking powder, 1 tablespoon fresh lemon zest, and 3/4 teaspoon salt until evenly distributed.

   Time: PT5M

2. Cube and Chill Butter

   Cut 10 tablespoons cold unsalted butter into small cubes, place them in a separate bowl and pop into the freezer for about 10 minutes.

   Time: PT2M

3. Incorporate Butter into Flour

   Remove the butter from the freezer and, using your fingertips, rub the butter cubes into the flour mixture until the pieces resemble peas in size.

   Time: PT5M

4. Prepare Wet Mixture

   In a measuring cup whisk together ½ cup heavy cream, 1 large egg, and 3/4 teaspoon vanilla extract until smooth.

   Time: PT2M

5. Combine Wet and Dry, Add Blueberries

   Make a well in the center of the flour‑butter mixture, pour in the wet mixture, and gently fold with a fork or Danish whisk. Add 1 cup fresh blueberries and incorporate just until distributed, being careful not to crush them.

   Time: PT5M

6. Shape the Dough

   Turn the dough onto a lightly floured surface, pat it into a rough square, and using a flour‑dusted chef knife cut the square into 4 quarters, then cut each quarter diagonally to form 8 triangular scones.

   Time: PT5M

7. Chill Scones Before Baking

   Place the shaped scones on a parchment‑lined baking sheet and chill in the freezer for 8–10 minutes to firm the butter.

   Time: PT2M

8. Prepare Egg Wash

   In a small bowl whisk together 1 large egg and 2 tablespoons milk. Brush the surface of each chilled scone with the wash.

   Time: PT2M

9. Bake Scones

   Bake in a pre‑heated 400°F oven for 20–25 minutes, until the tops are golden brown and the blueberries have burst.

   Time: PT25M

   Temperature: 400°F

10. Make Lemon Glaze

    While the scones cool slightly, whisk together 3/4 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth.

    Time: PT2M

11. Glaze the Scones

    When the scones are warm (not hot), drizzle the lemon glaze over them using a fork or spoon, allowing it to set before serving.

    Time: PT1M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

2g