Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold, cut into cubes
  • 1/2 cup (120ml) heavy cream, very cold
  • 1/4 cup (60ml) milk, very cold
  • 1 large egg, lightly beaten
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons lemon juice (from about 1/2 lemon)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together heavy cream, milk, egg, lemon zest, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix!
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle.
  8. Use a sharp knife or cookie cutter to cut the dough into 8 wedges or circles.
  9. Place the scones on the prepared baking sheet and chill in the refrigerator for at least 30 minutes. This helps prevent spreading.
  10. Bake for 20-25 minutes, or until golden brown.
  11. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, whisk together the powdered sugar and lemon juice until smooth to create a glaze. Drizzle the glaze over the cooled scones.
  12. Serve warm or at room temperature.