Andrew’s Blueberry-Lemon Scones

Makes 8 Scones


2 Cups Flour
½ Cup Sugar
4 Tsp Baking Powder
½ Tsp Salt
8 Tbsp Unsalted Butter (cold)
1 Egg
¾ Cup Heavy Cream

½ Tsp Vanilla Extract
1 Tsp Lemon Juice
Zest from ½ a Lemon

½ Cup Frozen Blueberries

¼ Cup Confectioners Sugar
1 Tbsp Lemon Juice


Preheat oven 400°.

Whisk flour, sugar, baking powder and salt together in a large bowl.  Cut the butter into small bits and drop in the bowl.  Cut the butter into the flour with two knives or a biscuit butter cutter until mixture is crumbly.  Add beaten egg, cream, vanilla extract, lemon juice and lemon zest and stir until just blended (mixture will be partially sticky, but also have some dry bits that have not incorporated yet).  Add frozen blueberries and blend in gently with a spoon until just mixed together. 

Lightly flour a work surface and pour the mix onto the floured area.  With your hands, roll the mixture over gently to incorporate the dough – the warmth of your hands will bring the dough together as the butter melts a bit and the blueberries begin to thaw.  Form dough into 3” x 14” rectangle (about ½” to 1” high).  With a sharp knife, cut the rectangle in half (width-wise) to form two 3”x 7” rectangles.  Cut each of those in half (again, width-wise) to make four 3”x3.5” squares.  Cut each square diagonally once to form eight triangles.

Bake scones on a parchment paper-lined cookie sheet at 400 for 20 minutes.  After 20 minutes, turn oven off and let scones remain in oven another 5-10 minutes until they begin to become golden brown.  Meanwhile, whisk together confectioners sugar and lemon juice in a small bowl to make the glaze.
Remove scones from oven and lightly brush each with glaze while scones are still warm.  Cool on wire rack 5 minutes before diving in.