Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 8 tbsp (113g) unsalted butter, very cold and cut into cubes
  • 1/2 cup (120ml) heavy cream, very cold
  • 1 large egg
  • 1 tbsp lemon zest (from about 1 lemon)
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar
  • 2-3 tbsp lemon juice (from about 1/2 lemon)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse crumbs. Key Visual Cue: You should still see small pieces of butter.
  4. In a separate bowl, whisk together heavy cream, egg, lemon zest, and vanilla extract.
  5. Gently pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix! Key Visual Cue: The dough will be shaggy.
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a sharp knife or cookie cutter to cut into 8 wedges. Place scones on the prepared baking sheet. Chill for at least 30 minutes. This is crucial for flaky scones!
  8. Bake for 20-25 minutes, or until golden brown. Key Visual Cue: The edges should be nicely browned.
  9. Transfer scones to a wire rack to cool slightly.
  10. While the scones are cooling, whisk together powdered sugar and lemon juice until smooth. Drizzle over warm scones.
  11. Enjoy warm!