Lemon Blueberry Scones

Lemon Blueberry Scones

from sallysbakingaddiction.com
60 min
8 large scones 1x

Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 6 Tablespoons (75g) granulated sugar
  • 1 Tablespoon fresh lemon zest (about 1 lemon)
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
  • for topping: coarse sugar
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons fresh lemon juice (about 1 large lemon)

Directions

  1. 1

    Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

  2. 2

    Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

  3. 3

    Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

  4. 4

    Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

  5. 5

    Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

  6. 6

    Meanwhile, preheat oven to 400°F (204°C).

  7. 7

    Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

  8. 8

    Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

  9. 9

    Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.

  10. 10

    Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.