Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cut into cubes
  • 3/4 cup (177ml) heavy cream, cold
  • 1 large egg, lightly beaten
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries, or frozen (do not thaw)
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons (30-45ml) milk or heavy cream
  • 1/2 teaspoon (2.5ml) lemon juice (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Cut cold butter into the dry ingredients using a pastry blender or fork until the mixture resembles coarse crumbs. Work quickly to keep the butter cold!
  4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  5. Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix! It's okay if there are still some dry spots.
  6. Gently fold in the blueberries. Be careful not to burst them too much.
  7. Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick circle.
  8. Use a sharp knife or biscuit cutter to cut into 8 wedges or circles.
  9. Place scones on the prepared baking sheet and chill in the refrigerator for 30 minutes. This is crucial for preventing them from spreading too much.
  10. Bake for 20-25 minutes, or until golden brown.
  11. Transfer scones to a wire rack to cool slightly.
  12. Whisk together powdered sugar, milk (or cream), and lemon juice until smooth. Adjust the amount of liquid to reach your desired consistency.
  13. Drizzle glaze over warm blueberry scones.