Blueberry Lemon Scones

Ingredients

• 320 g2 1/2 cups all-purpose flour
• 100 g1/2 cup granulated sugar
• 1 tbsp1 tbsp baking powder
• 0.5 tsp1/2 tsp salt
• 227 g1 cup unsalted butter, cold and cubed — cold
• 150 g1 cup fresh blueberries
• 2 piecezest of 2 lemons
• 2 piece2 large eggs
• 120 ml1/2 cup heavy cream, plus extra for brushing
• 1 tbsp1 tbsp fresh lemon juice
• 1 tsp1 tsp vanilla extract
• 2 tbsp2 tbsp coarse sugar for topping — optional, for topping

Steps

1. 1In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.prep-ahead
2. 2Cut cold cubed butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs with pea-sized bits of butter.prep-ahead
3. 3Gently fold in the blueberries, coating them lightly in the flour mixture.
4. 4In a separate bowl, whisk eggs, heavy cream, lemon juice, and vanilla extract together.prep-ahead
5. 5Pour the wet mixture into the dry mixture and stir just until a shaggy dough forms; do not overmix.
6. 6Turn dough onto a floured surface, gently pat into a 9-inch circle about 1 inch thick.
7. 7Cut the circle into 8 wedges and place on a parchment-lined baking sheet, spaced apart.
8. 8Brush the tops with a little extra heavy cream and sprinkle with coarse sugar.
9. 9Chill the shaped scones in the freezer for 15 minutes while preheating oven to 400°F (200°C).
10. 10Bake for 20-22 minutes, until golden brown on top and a toothpick inserted comes out clean.
11. 11Cool on a wire rack for 10 minutes before serving.

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