Glazed Lemon Blueberry Scones

• Vegetarian

• Produce

  • 2 1 cup (190g blueberries, fresh or frozen
  • 1 Lemon, zest of large

• Refrigerated

  • 1 Eggland's best egg, large

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 6 tablespoons (75g granulated sugar
  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 cup Confectioners' sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted frozen
  • 1/2 cup Heavy cream

Found on sallysbakingaddiction.com

Description

Ingredients

• 2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface
• 6 Tablespoons (75g) granulated sugar1
• 2 and 1/2 teaspoons baking powder
• ½ teaspoon salt
• zest of 1 large lemon
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream
• 1 large Egglands Best egg
• 1 teaspoon vanilla extract
• 1 cup (190g) blueberries (fresh or frozen)2
• 1 cup (120g) confectioners’ sugar, sifted
• 2-3 Tablespoons (30-45ml) fresh lemon juice

Directions

• Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.