Ingredients
2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter and cut into small cubes
1 1/4 cup fresh blueberries
1 tablespoon lemon zest
1 large egg
3/4 cup heavy cream +2 tablespoon divided
1 1/2 tablespoon lemon juice
2 teaspoons vanilla
For the Glaze
1 cup confectioner sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 400 degrees. Place a baking pad or parchment paper on a baking sheet.
In a large bowl whisk flour, sugar, baking powder and salt. Add in cold butter cubes and using a fork, or pastry cutter work the flour mixture.
Fold in blueberries and lemon zest and set aside.
In a small bowl add 3/4 cup heavy cream, lemon juice, egg and vanilla whisk until combined.
Pour wet mixture into dry mixture and using a spoon mix just until combined.
Sprinkle some flour on a surface and lay out the dough. Gently form into an 8 inch disk. Using a sharp knife cut the disk into 8 wedges. Place on baking sheet.
Brush the top with the 2 tablespoons heavy cream
Bake 18-20 minutes
Remove from oven and drizzle with lemon glaze
For the glaze
In a small bowl add the sugar, lemon juice and whisk.
Notes
Scones are best served the day of, but you can store any leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 8Scones
Calories: 246kcal
Carbohydrates: 56g
Protein: 4g
Fat: 1g
Saturated Fat: 0.2g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 0.2g
Trans Fat: 0.003g
Cholesterol: 20mg
Sodium: 156mg
Potassium: 167mg
Fiber: 2g
Sugar: 30g
Vitamin A: 43IU
Vitamin C: 5mg
Calcium: 54mg
Iron: 2mg