These thick, creamy, and delectable lemon blueberry scones are soft. They are even more delicious with the sweet lemon glaze!
– 2 cups all-purpose flour– ⅓ cup white sugar– 2 teaspoons baking powder– 1 lemon, zested– ¼ teaspoon salt– ¼ teaspoon baking soda– ½ cup cold butter, cubed– 1 cup fresh blueberrie– ½ cup heavy cream– 1 large egg– 1 tablespoon fresh lemon juice– 2 tablespoons heavy cream
Ingredient
Direction
1
Heat the oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Put two baking sheets on a liner and set them aside.
2
Mix flour, sugar, baking powder, lemon zest, salt, and baking soda in a food processor for 3–4 pulses. Add butter and pulse 20–25 times to make coarse crumbs. Pour mixture into large bowl.
3
Mix 1/2 cup heavy cream, egg, and lemon juice in a small bowl with a fork until smooth; fold into flour mixture until slightly moistened.
4
Mix flour and dough. floured hands, lightly knead the remaining dry ingredients into a dough circle. Nine-inch dough discs produce 8 triangles. Per pan, bench scrapers move 4 scones. Scone with 2 tablespoons heavy cream.
5
Bake 20–23 minutes in preheated oven till light golden. Let cool for 30 minutes after removing from the oven.
6
In a separate bowl, mix powdered sugar and lemon juice to glaze. Transfer to a small resealable plastic bag, cut the corner, and glaze cooled scones.