Made with fresh or frozen blueberries and lemon zest and topped with a vanilla glaze, these light and flaky scones are perfect for a tea party or your next Sunday brunch.
parchment paper, Silpat or non-stick cooking spray
Cooling rack
Small bowl
mixing spoon
Ingredients
Scones:
2cupsall-purpose flour
½cupsugar
2½teaspoonsbaking powder
½Tablespoonlemon zest
½teaspooncinnamon
½teaspoonnutmeg
½cupsalted butterfrozen
½cupheavy cream
1largeegg
2teaspoonsvanilla extract
1cupfresh or frozen blueberries
Glaze:
1cuppowdered sugar
2Tablespoonsmilk or heavy cream
1teaspoonvanilla
Instructions
Scones
In a mixing bowl combine flour, sugar, baking powder, lemon zest, cinnamon, and nutmeg with a whisk.
Using a grater, grate the frozen butter into the flour mixture.
Using a pastry cutter, combine the butter and flour until it forms fine crumbs. Place in the freezer while you mix the wet ingredients.
In a medium bowl whisk together cream, egg, and vanilla extract.
Once wet ingredients are combined, remove dry ingredients from the freezer.
Pour the wet ingredients over the dry ingredients.
Add blueberries and stir together until everything is mixed.
Using floured hands and a lightly floured surface, form dough into a ball.
Then flatten it into an 8-inch disc.
With a sharp knife cut the disc in half lengthwise, then in half horizontally, then diagonally left to right and right to left, resulting in 8 wedges.
Place scones on a parchment-lined baking sheet, and refrigerate for 15 minutes.
While the scones are in the refrigerator, preheat the oven to 400°F.
When the oven is preheated, remove the scones from the refrigerator and bake for 18-20 minutes or until golden brown.
Remove from oven, and allow to cool.
Glaze
To make the glaze, whisk together powdered sugar, milk, and vanilla
Drizzle over scones.
Notes
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Scones can be frozen either before or after baking for up to 2 months. To freeze before baking, freeze for an hour on a baking sheet after cutting into wedges. Then transfer to an airtight container. To freeze after baking, cool completely, then freeze in an airtight container. Do not glaze before freezing. In both cases, thaw before reheating.
Reheat scones in the microwave on 50% power for 30 seconds.