Blueberry Lemon Cream Scones

These are buttery and delicious, better than anything you can buy. So easy too. You don’t need a mixer and can make them the night before and they’ll be ready to bake in the morning.

Makes 8 scones

Scones

• 2 c flour, plus more for work surface

• 1⁄2 c sugar

• 1 T baking powder (aluminum-free)

• 1⁄2 t ground cinnamon

• 1⁄4 t kosher salt

• Zest of half a lemon

• 1⁄2 c (1 stick) unsalted butter, frozen

• 1⁄2 c heavy cream

• 1 egg

• 2 t vanilla bean paste, or extract

• 1 cup fresh or frozen blueberries

• Sparkling or demerara sugar for topping

Egg Wash

• 1 egg

• 1 T water or milk

Glaze

• 2⁄3 c confectioners’ sugar

• 1 T lemon juice

• 1-2 t heavy cream (optional)

In a medium bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Grate the butter into the flour mixture using the large holes in a box grater. Stir with a fork to incorporate. Fold in blueberries.

In a small bowl, whisk together egg, cream and vanilla. Add to the flour mixture, folding just until combined. Turn out onto a floured sheet of parchment lining a sheet pan. Pat into a circle about 1” thick and 8” in diameter. Refrigerate for 15-20 minutes (at this point you can cover the scones, refrigerate overnight and bake them the next day). Preheat the oven to 400 degrees.

Whisk together the egg and water to form the egg wash. Brush the scone disk with egg wash, and sprinkle liberally with sparkling sugar. Cut into 8 wedges and separate the wedges from each other (at least 1⁄2 “ apart). Bake for 20-25 minutes until lightly golden brown. Cool.

Whisk the confectioners’ sugar and lemon juice together to form a glaze. If it’s too thick, add a bit of heavy cream. Scrape glaze into a small zip-lock plastic bag. Snip the corner and drizzle the glaze onto the cooled scones.