Lemon Blueberry Scones

Source: Found on Pinterest

Tender flaky scones with fresh blueberries and a dreamy lemony glaze!

Ingredients

  • 2 c. unbleached all-purpose white flour
  • 1 Tbls. baking powder
  • 3 Tbls. white sugar
  • 1/2 t. salt
  • zest from two lemons (about 2 tablespoons), divided
  • 6 Tbls. chilled unsalted butter, cut into small cubes
  • 1 c. fresh blueberries
  • 3/4 c. half and half

Lemon Glaze

  • 1-1/2 c. powdered sugar
  • 2-3 Tbls. half and half
  • 1/4 teaspoon vanilla
  • lemon zest (remaining from the 2 lemons)

Instructions

Line a baking sheet with parchment paper.

In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. You can also use a food processor and pulse until crumbs form. Transfer to a large bowl and then add wet ingredients.

Toss in blueberries and coat lightly with the flour mixture.

Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)

Turn dough out onto a floured surface and pat into a 1-inch thick rectangle.
Shape into a 9-inch round. With a floured knife, cut round into 8 wedges. Separate wedges, allowing 1/2 inch in between each on cookie sheet.

Place scones on prepared baking sheet and bake at 425 degrees for 15-18 minutes or until cooked through and golden.

Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack.

Cool about 10 minutes and then drizzle tops with lemon glaze.

Lemon Glaze: Whisk together powdered sugar, vanilla, half and half, and remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)