Lemon Blueberry Scones

Lemon Blueberry Scones

Yields 8 scones

Lemon Blueberry Scones
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
2 lemons, zested
Pinch of salt
8 tablespoons (1 stick) butter, cold and cubed
1/2 cup heavy whipping cream
1 large egg
1 cup blueberries (fresh or frozen)

1 tablespoon sugar in the raw (or any coarse-like sugar for sprinkling)

Preheat oven to 350 degrees F.

In large stand mixer, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a paddle attachment, sprinkle in butter until mixture resembles a coarse sand.

In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream into scone mixture and mix until it comes together as a dough. Turn off the mixer, and with a wooden spoon, stir in the blueberries (over-mixing the blueberries will burst the berries and dye the batter purple—try to avoid this).

On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet.  Sprinkle sugar in the raw over each scone.  Bake for 20-25 minutes, or until scones are lightly browned. Allow to cool to room temperature before glazing.

Lemon Glaze
1 cup powdered sugar
1 tablespoon freshly squeezed lemon juice, plus extra if needed

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If glaze is too thick, add lemon juice 1 teaspoon at a time until glaze is thick, but still runs.

Lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.

Originally adapted from The Pastry Affair.

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