Blueberry Lemon Scones

For the scones 
2 cups unbleached all-purpose flour 
1 tablespoon baking powder 
3 tablespoons sugar 
1/2 teaspoon salt 
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes 
1/2 cup fresh or frozen (not thawed) blueberries 
1 cup heavy cream 
1 teaspoon lemon zest

Place an oven rack at the middle setting. Preheat the oven to 425.

Blend the flour, baking powder, sugar and salt in a large bowl. Set aside.

Using a pasty cutter, or two knives, cut the butter and lemon zest into the flour mixture until the mixture resembles coarse sand. A few larger butter lumps will remain. Add the blueberries and gently fold with a spatula to evenly distribute the berries.

Add in the heavy cream and stir gently until well combined.

Gently fold the dough into a slightly sticky ball. Roll out into a disc 3/4 inch thick. Slice into 8 wedges and place on a parchment-lined baking sheet.

Bake for 12-15 minutes or until the scones are lightly golden brown. Cool on a wire rack for 10 minutes.

For the glaze 
1 tablespoon lemon juice 
1/2 cup confectioners sugar

Stir together the lemon juice and confectioners sugar in a small bowl until smooth. Spread or drizzle over the still-warm scones.

Laura's Recipe Collection