Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) cold unsalted butter, cut into small cubes
  • 1/2 cup (120ml) cold heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup (150g) fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons lemon juice (freshly squeezed, if possible)
  • 1/4 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Don't overwork the butter!
  4. In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest.
  5. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix!
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Pat the dough into a 1-inch thick circle.
  8. Use a knife or a bench scraper to cut the circle into 8 wedges.
  9. Place the wedges onto the prepared baking sheet, spacing them slightly apart. Bake for 20-25 minutes, or until golden brown.
  10. Let the scones cool on a wire rack. While cooling, prepare the glaze by whisking together powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle the glaze over the cooled scones. Let the glaze set before serving.