Blueberry Scones

Ingredients

Yields 8 Scones

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 stick of butter separated (use 6 tbsp for dough, and reserve 2 for brushing on top)
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup blueberries
• 3/4 cup heavy cream

Optional Lemon Icing

• 1 cup confectioners’ sugar
• 2 tbsp lemon juice

Method

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a large bowl, whisk dry ingredients.
3. Grate 6 tablespoons of COLD butter and add to dry ingredients. Stop occasionally to mix with hands as you grate until you get a crumbly mixture.
4. In a small bowl, whisk egg, vanilla extract, lemon zest, and heavy cream.
5. Pour over flour mixture and stir with a wooden spoon for about 30 seconds.  Add blueberries and gently toss until combined. Be sure to not over-mix.
6. Turn dough out onto a lightly floured surface and knead gently until a smooth ball is formed. Pat gently to form a 1 to 1-1/2  in thick disc. 
7. Slice in half and half again until you have 8 even slices.
8. Gently place slices onto prepared pan and brush with melted butter. Sprinkle with sugar on top.
9. Bake for 18 minutes or until golden brown.
10. If making lemon glaze, combine confectioners’ sugar and lemon together and whisk until smooth.
11. Make sure to let scones cool before icing.

Yours Truly,