Ingredients
Scones
2 c. all-purpose flour
6 tbsp. granulated sugar
1 tbsp. lemon zest
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, frozen
1/2 c. and 2 tbsp. heavy cream
1 large egg
1-1/2 tsp. vanilla extract
1 heaping cup blueberries, fresh or frozen
Icing
1 c. confectioner's sugar
3 tbsp. lemon juice
Directions
In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt.
Grate the frozen butter and add to the flour mixture. Combine using two forks, a pastry cutter, or your fingers, until mixture forms pea-sized crumbs. Place the mixture in the refrigerator.
Whisk together in a small bowl the heavy cream, egg, and vanilla extract. Drizzle over the flour mixture and add blueberries. Mix together until everything is moistened.
Pour the dough onto the counter and work dough into a ball, using floured hands. The dough should be sticky, but if it is too sticky, add a little more flour. If it's too dry, add 1 tbsp. of heavy cream.
Press dough into an 8" circle and cut into 8 wedges.
Brush with remaining heavy cream and sprinkle with coarse sugar, if desired.
Place scones onto a plate lined with parchment paper and refrigerate for a minimum of 15 minutes.
Preheat oven to 400°F
Line a baking sheet with parchment paper or a silicone baking mat. Arrange scones on the baking sheet, 2-3" apart.
Bake for 22-25 minutes or until edges are golden brown. Remove from oven and cool for a few minutes.
Whisk confectioner's sugar and lemon juice together in a small bowl. Drizzle icing over the warm scones.