Blueberry Scone Recipe: Sky-High Cream Scones with Lemon Glaze

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In the large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Add the very cold, cubed (or grated) butter to the dry mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
4. Pour the heavy cream into the flour mixture all at once. Mix gently with a fork or rubber spatula until just combined; the dough will still look shaggy.
5. Gently fold in the blueberries until evenly distributed. Do not overmix; stop immediately when there are no streaks of dry flour.
6. Turn the sticky dough onto a lightly floured surface. Pat the dough into an 8-inch circle, about 1-inch thick. Cut into 8 equal wedges (like a pizza) or use a 2.5-inch cutter for round scones (pressing straight down without twisting).
7. Transfer the shaped scones to the prepared baking sheet.
8. Chill the scones in the freezer or refrigerator for 20 minutes. This mandatory step prevents the butter from melting too fast and ensures maximum height.
9. Brush the tops of the cold scones lightly with the egg wash (beaten egg mixed with 1 tbsp cream).
10. Bake for 18–20 minutes, or until the scones are golden brown and a skewer inserted into the centre comes out clean.
11. Transfer the baked scones to a wire rack to cool slightly.
12. Make the glaze: Whisk together the confectioners’ sugar and lemon juice until smooth.
13. Drizzle the lemon glaze generously over the warm (but not hot) scones. Serve immediately, perhaps with clotted cream and jam.