Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, chilled and diced
  • 3/4 cup (180ml) heavy cream
  • 1 large egg, beaten (for egg wash)
  • Zest of 1 large lemon
  • 1 cup (150g) fresh blueberries
  • 1/2 cup (60g) powdered sugar (optional for glaze)
  • 1 tablespoon lemon juice (optional for glaze)
  • 1 teaspoon lemon zest (optional for glaze)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Using a pastry cutter or fork, cut in the chilled butter until the mixture resembles coarse crumbs.
  4. Stir in heavy cream, lemon zest, and blueberries until just combined. Avoid overmixing!
  5. Turn dough onto a floured surface, and gently knead a few times to bring it together. Pat into a rough circle about 1 inch thick.
  6. Using a knife or a scone cutter, cut the dough into 8 wedges or rounds.
  7. Brush tops with beaten egg for a golden finish.
  8. Place the scones on the prepared baking sheet and bake for 15-20 minutes, until golden brown.
  9. While baking, mix powdered sugar, lemon juice, and zest for the optional glaze.
  10. Remove scones from the oven and allow to slightly cool before drizzling with glaze, if using.