Ingredients

FOR THE SCONES

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2 cups (240 gr) all-purpose flour

½ cup (100 gr) granulated sugar

1 TBSP baking powder

½ tsp kosher salt

½ cup (1 stick, 112 gr) very cold, unsalted butter, cut into small cubes

1 large egg, cold

½ cup very cold heavy cream, half and half, or buttermilk (plus more for brushing the tops)

1 TBSP (15 ml) lemon juice

1 cup (150 gr) fresh or frozen blueberries

turbinado sugar or sanding sugar (optional)

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FOR THE LEMON GLAZE

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1 cup (120 gr) powdered sugar

1 TBSP grated lemon zest

2-4 TBSP (30-59 ml) lemon juice

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INSTRUCTIONS

1. Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.

3. Add the pieces of cold butter into the dry ingredients. 4. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.

4. Toss your blueberries throughout the mixture at this point.

5. Lightly whisk together the heavy cream or half and half, the egg, and lemon juice together.

6. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.

7. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not pop all of the blueberries. It is unavoidable that a few will pop.

8. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.

9. Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired.

10. Bake at 425 F (220 C) for 12-15 minutes until golden brown.

11. Allow the scones to cool completely before glazing.

12. To make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.

Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F (150C) until warmed through