Ingredients:

  • For the scones:
  • 2 cups (250 g) all-purpose flour
  • 1/3 cup (67 g) granulated sugar
  • 1 tablespoon (15 g) baking powder
  • 1/2 teaspoon (3 g) fine salt
  • 1 teaspoon (2–3 g) lemon zest (optional)
  • 1/2 cup (113 g) unsalted butter, cold, cut into small cubes
  • 3/4 cup (180 ml) heavy cream, plus 1–2 tablespoons for brushing (or use milk)
  • 1 large egg, lightly beaten (mix with the cream)
  • 1 cup (140–150 g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 teaspoon (5 ml) vanilla extract (optional)
  • For the glaze (optional):
  • 1 cup (120 g) powdered (confectioners’) sugar
  • 2 tablespoons (30 ml) fresh lemon juice or milk (adjust for consistency)
  • 1/4 teaspoon vanilla extract (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder and fine salt. Stir in lemon zest if using.
  3. Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or pulsing in a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. Whisk the heavy cream and beaten egg (and vanilla if using) together. Make a well in the flour mixture and pour in most of the cream mixture. Gently fold until a shaggy dough forms; add the blueberries and fold carefully to distribute. If the dough is too dry, add the remaining tablespoon(s) of cream. The dough should hold together but not be sticky.
  5. Turn the dough onto a lightly floured surface and pat into a circle about 1 inch (2.5 cm) thick. Use a bench scraper or sharp knife to cut into 8 wedges (or use a 2.5–3 inch round cutter for drop scones). Transfer wedges to the prepared baking sheet, leaving space between each.
  6. (Optional) For a slightly taller rise, chill the formed scones on the baking sheet for 10–20 minutes while the oven finishes heating.
  7. Brush the tops lightly with cream or egg wash for color. Bake at 400°F (200°C) for 14–18 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  8. Transfer scones to a cooling rack and cool 5–10 minutes. If using glaze, whisk the powdered sugar with lemon juice or milk until smooth and drizzle over warm scones.