Lemon Blueberry Scones

By Sally's Baking Recipes · 50 min

Ingredients

Instructions

1. Whisk the flour, sugar, lemon zest, baking powder and salt in a large bowl.
2. Grate the frozen butter on the large holes of a box grater, add it to the flour and rub in until it forms pea-sized crumbs. Put the bowl in the freezer.
3. Whisk 1/2 cup of the cream with the egg and vanilla. Take the flour out of the freezer, drizzle over the cream mixture, add the blueberries and mix gently until just moistened.
4. On a lightly floured surface, press the dough into a ball; it should be sticky and shaggy. Add a little more flour only if it is too sticky. Press into an 8-inch disc about 1 inch thick and cut into 8 wedges.
5. Mix the remaining 1 tbsp cream with the water and brush over the scones. Sprinkle with coarse sugar if you like.
6. Chill the scones on a plate or lined tray for at least 15 minutes, or up to 24 hours. If chilling for over an hour, cover them loosely.
7. Preheat the oven to 400°F (204°C) and line a large baking sheet. Space the chilled scones 2-3 inches apart on the sheet.
8. Bake for 22-25 minutes until lightly browned on top and golden at the edges.
9. Cool on the tray for 5 minutes. Whisk the icing sugar with the lemon juice and drizzle over the scones.
10. Store leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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