Ingredients
For the scones
- 2 cups (250 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cubed
- ¾ cup (110 g) fresh blueberries
- 1 tablespoon freshly grated lemon zest
- ⅔ cup (160 ml) cold heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the lemon glaze
- ½ cup (60 g) powdered sugar
- 1–2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest, optional
Equipment you will need
- Large mixing bowl and a small bowl
- Pastry cutter, two forks or your fingertips
- Baking sheet and parchment paper
- Microplane or fine grater for the zest
- Wire cooling rack
Instructions
Follow these nine steps for tall, tender scones with golden edges. Read through them once before you begin, because temperature and timing matter.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. The high heat sets the outside quickly and gives the scones a strong rise.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the lemon zest and stir well to spread the citrus flavor through the flour. For a stronger lemon aroma, rub the zest into the sugar with your fingertips first.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse crumbs with a few pea-sized pieces remaining. Those larger bits create the flaky layers.
Tip: Keep the butter cold. If it softens, refrigerate the bowl for 10 minutes before continuing.
Gently fold the blueberries into the flour mixture. If you are using frozen blueberries, add them straight from the freezer without thawing. This prevents excess moisture and purple streaks in the dough.
In a separate bowl, whisk together the cold heavy cream, egg and vanilla extract. Pour the wet ingredients into the flour mixture and stir gently with a fork until a soft, slightly shaggy dough forms. Do not overmix. The dough should hold together but stay soft.
Transfer the dough to a lightly floured surface. Gently bring it together and pat it into a circle about 1 inch (2.5 cm) thick. Cut it into 8 wedges and arrange them on the prepared baking sheet. Refrigerate for 15 minutes before baking so the scones keep their shape.
Bake for 18-22 minutes, until the edges are lightly golden and the tops are set. Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack.
In a small bowl, whisk together the powdered sugar and 1 tablespoon of lemon juice. Add more juice a few drops at a time until the glaze is thick but easy to drizzle. Stir in the optional lemon zest.
Once the scones have cooled slightly, drizzle the lemon glaze over the tops. Let the glaze set for a few minutes before serving. Enjoy them slightly warm or at room temperature with coffee, tea or a glass of milk. Glazing hot scones makes the glaze melt away, so wait until they are just warm.