Cream Blueberry Scones with Lemon Glaze

Tender, not too sweet, never dry…the perfect companion to coffee (or tea, but really coffee), scones are just lovely. The ingredient list is simple. And, a simple technique makes getting the perfect texture failproof.

Ingredients:

• 2 c all-purpose flour

• 1/3 c sugar

• 2 1/2 t baking powder

• 1/2 t salt (for a bit of a woohoo, if you have lavender salt, yum!)

• Zest from one lemon

• 1 stick butter (8 T), frozen

• 1/2 c heavy whipping cream + 2 T for brushing tops of scones prior to baking

• 1 large egg

• 2 t vanilla extract

• 1 cup frozen blueberries

• Coarse sugar for topping (optional)

For the Lemon Glaze:

• 1 c confectioner’s sugar

• Juice from one lemon

Directions:

• Line a baking sheet with parchment and set aside.

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Using a grater (I use a flat with non slip grip, but a box grater works too), grate the frozen butter into the flour mixture. Using your hands, quickly combine the butter into the flour (working the butter into the flour a bit to create a crumb texture—less is better than too much!). Set aside.

• In measuring cup, whisk together the heavy cream, egg, and vanilla extract. Set aside.

• Add frozen blueberries to flour mixture. Toss to coat.

• Drizzle the cream mixture over the top of the flour mixture and fold until it just comes together and moistens (will be crumbly).

• Flour countertop. Pour mixture onto countertop and using hands form dough into a ball and then flatten into an 8 inch disc. Transfer disc to parchment lined baking sheet. With bench scraper or large knife, cut into 8 triangular wedges (cut disc in half, cut each half into quarters). Separate wedges by 1-2 inches. Place baking sheet in freezer while oven pre-heats.

• Pre-heat oven to 400 degrees with baking rack in center.

• Remove scones from freezer and brush tops with heavy cream. If using coarse sugar, dust each wedge.

• Bake in oven 18-22 minutes until golden (check at 18!)

• Remove to cooling rack.

• As they cool, whisk together confectioner’s sugar and lemon juice. Add a touch of cream if too thick to drizzle. Drizzle glaze on scones.

Serve and enjoy!