Blueberry Scones

Ingredients

• 2 cups all-purpose flour (spoon and leveled)

• 6 Tablespoons  granulated sugar

• 1 Tablespoon fresh lemon zest (about 1 lemon)

• 2 and 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, frozen

• 1/2 cup heavy cream (plus 2 Tbsp for brushing)

• 1 large egg

• 1 and 1/2 teaspoons pure vanilla extract

• 1 heaping cup of fresh or frozen blueberries (do not thaw)

• Topping: coarse sugar

Lemon Icing(optional)

• 1 cup  confectioners’ sugar

• 3 Tablespoons fresh lemon juice (about 1 large lemon)

Instructions

1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a cheese or box grater. Add butter to the flour mixture and combine with two forks, or your fingers until the mixture comes together in pea-sized crumbs. Set aside or in fridge.

2. Meanwhile, preheat oven to 400°F

3. In a separate small bowl, whisk 1/2 cup heavy cream, the egg, and vanilla extract together. Drizzle this over the flour mixture, and mix together until everything appears moistened.

4. Sprinkle flour on the counter and begin to work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream.

5. Roll dough into large circle on counter. Add blueberries and fold dough into big roll. Cut roll at an angle to cut it into triangles to create scones.

6. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

7. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

8. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

9. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

10. Optional icing: Whisk the icing ingredients together. Drizzle over warm scones.