Ingredients

The following ingredients have 4 Servings
  • 2 cup(s) all purpose flour
  • 1 tablespoon(s) baking powder
  • 1/3 cup(s) sugar
  • 1 teaspoon(s) salt
  • - zest of small lemon
  • 1/2 cup(s) butter, frozen (i put a stick of butter in freezer overnight)
  • 6 ounce(s) blueberries, frozen
  • 1 large egg
  • 1/2 cup(s) heavy cream
  • 1 teaspoon(s) lemon extract
  • - additional cream for brushing tops of scones
  • GLAZE
  • 1 cup(s) powdered sugar
  • 2 tablespoon(s) butter, melted
  • - juice from 1/2 of small lemon
  • 1/2 teaspoon(s) lemon zest, grated
  • - heavy cream

Instruction

  • Preheat oven to 400 degrees. Line baking pan with parchment paper. Don't use a flat cookie sheet, as butter may run off into oven.
  • In a large bowl; whisk together flour, baking powder, sugar, salt and lemon zest. Grate butter and toss in flour until dough resembles coarse crumbs. NOTE: work fast with the butter as it will begin to soften with the warmth of your hands. As it get harder to handle the butter, just cut last bit of butter in to pea size pieces.
  • Add the frozen blueberries and toss in flour/butter mixture until well coated.
  • In a small mixing bowl; whisk together the egg, cream and lemon extract. Add to dry ingredient and stir just until combined.
  • Turn dough onto a floured surface and pat out into a 1 inch thick circle. Cut in half and then into quarters. Cut each quarter in half. There will be 8 scones. Transfer scones to parchment lined baking pan.
  • Brush scones with cream. Sprinkle with coarse sugar if desired. Bake for 18 to 20 minutes or until scones are golden brown.
  • Remove from oven and let scones begin to cool while preparing glaze. NOTE: I like mine a little warm.
  • Mix together the powdered sugar, melted butter, lemon juice and zest together. Add just enough cream to either drizzle or spread over scone. If too thick, add a little more cream, if too thin, add a little more powdered sugar. Hard to mess the glaze up. Spread or drizzle glaze over scones and enjoy!