Bakery-Style Lemon Blueberry Scones

• •2 cup all-purpose flour
• •0.3 cup granulated sugar
• •1 tablespoon baking powder
• •0.5 teaspoon fine sea salt
• •1 tablespoon fresh lemon zest
• •0.5 cup unsalted butter, frozen and grated
• •0.8 cup fresh blueberries, gently rinsed and dried thoroughly
• •0.5 cup heavy cream, cold (plus extra for brushing)
• •1 egg, large and cold
• •1 teaspoon pure vanilla extract
• •0.8 cup confectioners' sugar, sifted
• •1.5 tablespoon fresh lemon juice
• •1 tablespoon coarse turbinado sugar (for topping)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a heavy baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Add the fresh lemon zest and rub it into the dry mixture using your fingertips until fragrant and evenly distributed.

3. 3

   Add the grated frozen butter to the flour mixture. Toss lightly with a fork or your fingers until the butter flakes are completely coated in flour and evenly dispersed.

4. 4

   In a separate small bowl or measuring cup, whisk together 1/2 cup cold heavy cream, the cold egg, and vanilla extract until smooth.

5. 5

   Pour the wet mixture into the flour-butter mixture. Using a spatula or fork, stir gently until large clumps begin to form. Gently fold in the fresh blueberries, taking care not to crush them.

6. 6

   Turn the shaggy dough out onto a lightly floured surface. Gently press and fold the dough together 3 to 4 times until it coheres into a cohesive ball. Pat the dough out into a round disk about 6 inches in diameter and 1 inch thick.

7. 7

   Using a sharp bench scraper or chef's knife dusted with flour, cut the disk cleanly into 4 equal triangular wedges without dragging the blade.

8. 8

   Transfer the wedges onto the prepared baking sheet, leaving about 2 inches of space between each. Place the entire baking sheet in the freezer for 10 minutes to rechill the butter.

9. 9

   Remove from the freezer, brush the tops of each scone lightly with a splash of heavy cream, and sprinkle generously with coarse turbinado sugar.

10. 10

    Bake for 18 to 22 minutes, or until the edges and bottoms are golden brown and the tops are pale golden. Remove from the oven and transfer to a wire cooling rack to cool for 15 minutes.

11. 11

    In a small bowl, whisk together the sifted confectioners' sugar and fresh lemon juice until a smooth, opaque glaze forms. Drizzle generously over the warm scones before serving.

Chef's Tips

• 💡Keep all dairy and egg ingredients as cold as possible; freezing and grating the butter creates distinct flaky layers without overworking the dough.
• 💡Do not twist your cutter or knife when dividing the dough, as pressing straight down allows the edges to rise tall and flaky rather than sealing together.
• 💡Chilling the shaped scones in the freezer for 10 minutes before baking prevents spreading and locks in maximum rise.