Fluffy Blueberry Lemon Scones (Printer-Friendly)

Delicate, golden scones featuring fresh lemon zest and plump blueberries for a bright, tender bite.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon finely grated lemon zest

→ Dairy and Wet Ingredients

06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup heavy cream, plus additional for brushing
08 - 1 large egg, room temperature
09 - 1 teaspoon pure vanilla extract

→ Fruit

10 - 1 cup fresh or frozen blueberries

→ Glaze

11 - 1/2 cup powdered sugar
12 - 2 teaspoons fresh lemon juice

# Steps to Make This:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, salt, and lemon zest in a large bowl until evenly mixed.
03 - Add cold cubed butter to the dry mixture and use a pastry cutter or fingertips to work it in until coarse crumbs resembling small peas form.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until smooth with no visible streaks of yolk.
05 - Pour wet ingredients over dry and gently stir until just combined, avoiding overmixing to keep the dough shaggy.
06 - Gently fold in fresh or frozen blueberries, maintaining their integrity and keeping the dough light.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch diameter disc about 1 inch thick, working swiftly to keep butter cold.
08 - Slice the disc into 8 equal wedges and place them spaced apart on the prepared baking sheet.
09 - Brush the tops lightly with cream and bake for 16 to 18 minutes until tops are golden and edges are set.
10 - Allow scones to cool on a wire rack for 10 minutes. Whisk powdered sugar with lemon juice and drizzle over slightly warm scones.

# Additional Notes:

01 - Use cold butter and cream to achieve flaky, tender layers. Avoid overmixing the dough to maintain lightness.
02 - Frozen blueberries can be used without thawing to prevent excess moisture in the dough.

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