Ingredients
SERVINGS: Makes 8
Scones
- 2 cups sifted flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cubed
- 1 cup fresh blueberries
- 1 1/4 cup heavy cream
- 1/4 cup heavy cream for brushing
Glaze
- 1 cup powdered sugar
- 1 tablespoon melted butter
- zest of 1 lemon
- juice of 1 lemon
Preparation
Preheat oven to 400°F.
In a bowl, mix together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your hands until it is a coarse crumble. Add blueberries. Make a well in mixture and pour in the cream. Using your hands, gently mix until the dough just comes together. Be careful not to over-mix.
On parchment-lined baking sheet, form dough into a disk and cut into 8 triangles. Separate scones to about 2 inches apart. Brush each scones with heavy cream. Bake for 15–18 minutes. Let them cool to room temperature.
In a small bowl, mix together the powdered sugar, butter, lemon zest, and lemon juice till smooth. Drizzle over cooled scones.
