Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, cold, cut into pieces
- 1 cup fresh blueberries
- 1 cup heavy cream, plus 2 tablespoons to brush scones
Lemon Glaze
- 1 cup confectioners’ sugar
- 3 tablespoons fresh lemon juice
1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients – flour, baking powder, salt, and sugar. Using 2
forks or a pastry blender, cut in the butter into pea size pieces. The mixture
should look like coarse crumbs. Fold the blueberries into the batter. Take care
not to mash or bruise the blueberries because their strong color will bleed into
the dough. Make a well in the center and pour in the heavy cream. Fold
everything together just to incorporate – try not to overwork the dough.
3. Press the dough out on a lightly floured surface into a large rectangle. Cut dough
into square sections and then cut diagonally to get the triangle shape. Place the
scones on an ungreased cookie sheet and brush the tops with a little heavy
cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a
bit before you apply the glaze.
4. While scones are cooling, combine confectioners’ sugar and half the lemon juice in a small bowl. Whisk together until combined, adding more lemon juice as needed to reach desired consistency. When scones are cool, drizzle lemon glaze on top.