Bakery-Style Lemon Blueberry Scones

Tender, flaky bakery-style scones bursting with sweet, juicy blueberries and bright lemon zest, finished with a luscious citrus glaze.

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.