- 2 cups of flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold, cut into chunks
- 1 cup heavy cream, plus more for brushing on top of scones
- 1 1/2 cups of fresh blueberries
Preheat the oven to 400 degrees.
Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Make a well in the center and pour in the heavy cream.
Fold everything together until just mixed; do not overwork the dough. Fold the blueberries into the dough, taking care not to mash the berries.
Press the dough onto a lightly floured surface and form into a rectangle.
Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.
Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream.
Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze.
Lemon Glaze:
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 lemon, zest finely grated
- 1 tbsp unsalted butter
Place all the ingredients in a microwave-safe bowl. Place in the microwave and cook for 30 seconds.
Whisk the glaze to smooth out any lumps then drizzle on top of each scone. Serve immediately. Enjoy!