Lemon Blueberry Scones recipe is the perfect blend of tart and sweet, loaded with fresh blueberries and a hint of citrus in every bite, and topped with a sweet glaze.
Preheat oven to 400 degrees. Place a baking pad or parchment paper on a baking sheet.
In a large bowl whisk flour, sugar, baking powder and salt. Add in cold butter cubes and using a fork, or pastry cutter work the flour mixture.
Fold in blueberries and lemon zest and set aside.
In a small bowl add 3/4 cup heavy cream, lemon juice, egg and vanilla whisk until combined.
Pour wet mixture into dry mixture and using a spoon mix just until combined.
Sprinkle some flour on a surface and lay out the dough. Gently form into an 8 inch disk. Using a sharp knife cut the disk into 8 wedges. Place on baking sheet.
Brush the top with the 2 tablespoons heavy cream
Bake 18-20 minutes
Remove from oven and drizzle with lemon glaze
For the glaze
In a small bowl add the sugar, lemon juice and whisk.
Notes
Scones are best served the day of, but you can store any leftovers in an airtight container in the refrigerator for 3-4 days.