Ingredients:

  • 2 1/2 cups All-Purpose Flour (plus 1 Tbsp for coating berries)
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 8 Tbsp (1 stick) Unsalted Butter, cubed and frozen
  • 1 Large Egg, cold
  • 3/4 cup Heavy Cream (35% fat), cold (plus 1 Tbsp extra for brushing)
  • 1 tsp Lemon Zest (zest of 1 small lemon)
  • 1 cup Blueberries, frozen or well-chilled
  • 1 cup Powdered (Icing) Sugar, sifted
  • 2 Tbsp Fresh Lemon Juice
  • 1-2 Tbsp Heavy Cream or Milk (for thinning the glaze)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Toss the frozen or chilled blueberries with the reserved 1 Tbsp of flour. Set aside.
  4. Grate the frozen butter directly into the flour mixture using a box grater, or cut the cold butter into the flour using a pastry cutter until the mixture resembles coarse meal with pea-sized pieces of butter still visible.
  5. In a separate small bowl, whisk together the cold heavy cream (3/4 cup), cold egg, and lemon zest.
  6. Pour the wet mixture into the dry ingredients. Mix with a spatula or your hands just until the dough starts to come together in a shaggy mass. Do not overmix.
  7. Gently fold the floured blueberries into the dough. Work quickly to avoid crushing them or warming the butter.
  8. Turn the dough out onto a lightly floured surface. Pat or roll the dough into an 8-inch circle, about 1 1/4 inches thick. Cut the circle into 8 equal triangles or use a floured round cutter (pressing straight down without twisting).
  9. Transfer the shaped scones to the prepared baking sheet. Chill the tray in the freezer or refrigerator for 20 minutes—this is non-negotiable for achieving maximum height.
  10. Just before baking, lightly brush the tops of the cold scones with the extra heavy cream for a golden finish. Bake for 18–20 minutes, or until the scones are well-risen and golden brown.
  11. Remove from the oven and transfer to a wire rack to cool slightly.
  12. While the scones are cooling, whisk together the powdered sugar, lemon juice, and 1 Tbsp of cream until smooth. Add more cream/milk as needed to reach a thick, drizzly consistency.
  13. Drizzle the glaze generously over the warm scones. Serve immediately.