Ingredients

The following ingredients have 8 Servings
  • 3 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 oz cold butter ((½ cup, 1 stick, 8 tablespoons), cut into small cubes)
  • 1 cup cold heavy cream (or whipping cream, plus extra for brushing)
  • 2 large eggs
  • the zest of ½ lemon
  • 1 cup fresh blueberries
  • 2 tablespoons butter (melted)
  • 1 cup powdered sugar
  • the zest of ½ lemon
  • 3–5 tablespoons freshly squeezed lemon juice

Instruction

  • Preheat the oven to 375°F/190°C
  • If not using a good quality non-stick pan, line a cookie sheet with parchment paper and sprinkle with a dusting of flour. Set aside.
  • In a large bowl, sift together the flour, sugar baking powder, and salt.
  • Add the cubed butter into the flour mixture, coat, and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs then mix in blueberries.
  • In a separate bowl, whisk together, the cream, lemon zest, and eggs. Gently stir in the wet ingredients until combined. If it’s too sticky, add a little more flour. If the mixture seems too dry add more cream until the dough comes together. Then and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
  • Place the baking sheet in the freezer for 10 minutes (or fridge for 15 minutes) or until the scones are chilled. You can even refrigerate overnight for a quick breakfast in the morning.
  • Brush the tops of the scones with cream (or an eggwash for an extra golden finish).
  • Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.