Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • ½ cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 8 Tbsp Unsalted Butter, very cold, cut into ½-inch cubes
  • Zest of 2 large lemons
  • ¾ cup cold Buttermilk
  • 1 large cold Egg, lightly whisked
  • 1 cup Fresh or Frozen Blueberries (do not thaw)
  • 1 cup Sifted Powdered Sugar (for glaze)
  • 2 – 3 Tbsp Fresh Lemon Juice (for glaze)

Instructions:

  1. Preheat the oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and rub it into the flour using your fingers until the mixture is fragrant.
  3. Add the very cold, cubed butter to the dry mixture. Use a pastry blender, two knives, or fingertips to quickly cut the butter into the flour until the mixture resembles coarse breadcrumbs, with some pea-sized pieces remaining.
  4. In a separate small bowl, lightly whisk together the cold buttermilk and the egg. Pour the wet mixture into the dry ingredients and mix only until the dough just comes together into a shaggy mass. Do not overwork the dough.
  5. Gently fold in the fresh or frozen blueberries.
  6. Turn the dough out onto a lightly floured surface. Pat it into a thick disc, about ¾-inch to 1-inch (2 cm) thick. Cut the disc into 12 equal wedges using a sharp knife or bench scraper.
  7. Arrange the scones on the prepared baking sheet. Place the tray in the freezer or refrigerator for a minimum of 15 minutes. (This chilling step is vital for ensuring a high rise.)
  8. Optional: Before baking, brush the tops lightly with a little extra buttermilk or an egg wash for shine. Bake for 18–20 minutes, or until the scones are deeply golden brown.
  9. Remove the scones from the oven and let them cool on a wire rack for 5–10 minutes.
  10. Prepare the Glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Add the remaining tablespoon of juice gradually until the glaze reaches a thick, drizzling consistency.
  11. Drizzle the glaze generously over the warm scones. Serve immediately.