Lemon Blueberry Scones Recipe

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.

Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or with fingers until the mixture comes together in pea-sized crumbs.

Place in the refrigerator or freezer while mixing wet ingredients together.

Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work the dough into a ball. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.

Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (Do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2 to 3 inches apart on the prepared baking sheet(s).

Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.

Whisk the icing ingredients together. Drizzle over warm scones.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.