Blueberry Scones with Lemon Glaze #shorts

By Natasha's Kitchen · 35 min

Ingredients

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. In a large bowl, whisk the flour, sugar, baking powder and salt. Cut in the diced cold butter until it forms pea-sized crumbs. Gently fold in the blueberries (don't thaw frozen ones), then refrigerate.
3. In a small bowl, whisk the cream, egg and vanilla. Fold into the flour mixture with a spatula until a shaggy dough forms that holds together when pressed. Don't knead or overmix; if needed, add cream 1 teaspoon at a time.
4. On a lightly floured surface, gently bring the dough together and pat into a 1-inch-thick, 7-inch-wide disk. Cut into 8 wedges by pressing straight down, without sawing.
5. Place the wedges on the lined sheet at least 1 inch apart. Brush with cream, sprinkle with coarse sugar and chill for 15 minutes.
6. Bake for 20 to 23 minutes, until golden brown and the centers reach about 200°F on an instant-read thermometer. Cool completely on a rack.
7. For the glaze, stir the powdered sugar, lemon zest and lemon juice until smooth. It should drizzle; adjust with more powdered sugar or lemon juice. Drizzle over the cooled scones.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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