Blueberry Scones

Ingredients

For the Scones:

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter
• Heavy cream
• Pure vanilla extract
• Lemon zest
• Blueberries

For the Glaze:

• Powdered sugar
• Lemon Juice

Method:

1. Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.
2. Cut in the frozen butter. You can use your hands or a pastry cutter. Rub the butter into the flour mixture until it resembles coarse crumbs.
3. Whisk the wet ingredients together. Mix dry and wet ingredients with a fork until the dough comes together.
4. Toss in the blueberries and mix gently with your hands to combine.
5. Then pour out onto the counter.
6. Form into a disc and cut into wedges.
7. Refrigerate in the fridge for at least 15 minutes. In fact, you can even refrigerate overnight for a quick breakfast in the morning!
8. Brush with cold heavy cream.
9. Bake until golden brown.

TIPS AND TRICKS TO MAKE PERFECT SCONES

• Frozen butter: When you cut the frozen butter into the dry ingredients you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
• Don’t over-work scone dough: It’s important to not overwork the dough and never roll it too thin, doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
• Refrigerate before baking: Keeping scone dough as cold as possible prevents over-spreading so don’t skip this step, please.

LEMON GLAZE FOR SCONES

This lemon glaze is sweet and tangy! It’s made with just two ingredients: confectioners’ sugar and fresh lemon juice. It’s the perfect pair for your blueberry scones.