Irresistible Lemon Blueberry Scones

Directions

1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add butter to the flour mixture and combine until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer while you mix the wet ingredients.

2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Slowly pour over the flour mixture (the one you put in the fridge/freezer), add the blueberries, then mix together until everything is fully incorporated and moist.

3. Pour the mixture onto a lightly floured counter. With floured hands, work dough into a ball as best you can. Dough should be tacky, but If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press the dough into a 8 inch disc and cut into 8 wedges.

4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar (this step is optional, but highly recommended).

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

6. In the mean time preheat oven to 400 F.

7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, place the scones on prepared baking sheet leaving about 2-3 inches between them.

8. Bake for 22-25 minutes or until they are a nice golden brown color. Remove from the oven and cool for a few minutes before topping with lemon icing.

Icing

1. Whisk the icing ingredients together. Drizzle over warm scones, and enjoy!