Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 3/4 cup (180ml) cold buttermilk
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tbsp lemon zest
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Whisk together the flour, sugar, baking powder, and salt in a large bowl. If using lemon zest, rub it into the sugar first to release the oils.
  2. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to work the butter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Gently stir in the buttermilk and blueberries until just combined. Turn the dough onto a floured surface and pat into an 8-inch circle, approximately 1 inch thick. Cut the circle into 8 even triangles using a knife or bench scraper.
  4. Place scones on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 400°F (200°C) for 18–22 minutes until edges are mahogany-colored and tops are firm.
  5. Whisk together powdered sugar, heavy cream, and vanilla extract. Drizzle the glaze over the scones while they are still slightly warm.