Bakery-style scones studded with juicy blueberries and a bright lemon glaze—tender, flaky, ideal for breakfast or brunch.
# Components:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1/3 cup (65 g) granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1 tbsp finely grated lemon zest (from 1 large lemon)
→ Wet Ingredients
07 - 1/2 cup (115 g) cold unsalted butter, cubed
08 - 2/3 cup (160 ml) cold heavy cream, plus more for brushing
09 - 1 large egg
10 - 1 tsp pure vanilla extract
→ Mix-Ins
11 - 1 cup (150 g) fresh blueberries (or frozen, unthawed)
→ Lemon Glaze
12 - 1 cup (120 g) powdered sugar
13 - 2–3 tbsp freshly squeezed lemon juice
# Method Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
05 - Gently fold in the blueberries, being careful not to overmix.
06 - Turn the dough onto a lightly floured surface and pat it into a 7-inch (18 cm) round, about 1 inch (2.5 cm) thick.
07 - Cut the dough into 8 wedges and transfer to the prepared baking sheet, spacing them slightly apart.
08 - Brush the tops with a little extra heavy cream.
09 - Bake for 16–18 minutes, or until golden brown and cooked through. Cool on a wire rack.
10 - For the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over the cooled scones.
