1-2 tablespoons lemon juice (you can use milk instead)
Preheat oven to 400 degrees.
In a large mixing bowl, whisk together flour,
sugar, and salt until combined. Add the cubed
butter and cut it into the dry ingredients with
a pastry blender or fork until you have small
pea-sized crumbs. Gently stir in the
blueberries and lemon zest.
In a separate bowl, whisk together heavy whipping
cream, egg, and vanilla until full combined. Pour
the mixture into the dry ingredients and gently
fold until just combined, making sure not to over
mix the dough.
Scoop the dough out onto a lightly floured
surface and form it into a ball, then flatten
it into a circle about 1 inch thick. Cut the
dough into 8 equal sized triangles (like a
pizza). Place each triangle onto a baking
sheet, leaving a little room in between. Gently
brush the top of each scone with a little bit
of heavy whipping cream or egg whites.
Bake at 400 for 20-25 minutes or until lightly
golden brown. Remove from the oven and allow to
cool for 10 minutes. Whisk together the powdered
sugar and lemon juice until well combined. Top the
scones with the glaze.
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