Print
Ingredients
Scale
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup unsalted butter, cold and cubed
- 1¼ cups heavy whipping cream
- 1 cup fresh blueberries
- 1 large egg, room temperature
- 1 tablespoon heavy whipping cream (for egg wash)
- 1 cup powdered sugar, sifted
- 3 tablespoons fresh lemon juice
Instructions
- Whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut in cold butter until mixture resembles pea-sized pieces.
- Gradually add heavy cream and fold in blueberries.
- Shape dough into a disk, cut into 8 wedges, and refrigerate for 30 minutes.
- Preheat oven to 400°F and prepare egg wash.
- Brush scones with egg wash and bake for 20-25 minutes until golden.
- Mix powdered sugar and lemon juice for glaze, then drizzle over cooled scones.
Notes
Using fresh, in-season blueberries enhances flavor.
Ensure butter remains cold to achieve flakiness.
Avoid overmixing to maintain tenderness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 40