Ingredients Jump to Instructions ↓

  1. 2 C flour

  2. 1 tbsp baking powder

  3. 1/2 tsp salt

  4. 2 tbsp sugar

  5. 5 tbsp butter , cut in chunks

  6. 1 C heavy cream , plus more for brushing the scones

  7. 1 C fresh blueberries, or any fruit Lemon Glaze

  8. 1/2 C freshly squeezed lemon juice

  9. 2 C powdered sugar , sifted

  10. 1 lemon zest finely grated

  11. 1 tbsp unsalted butter Mix the lemon juice and sugar together in a microwage-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke for 30 seconds on high. Wisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.

Instructions Jump to Ingredients ↑

  1. Sift together the dry ingredients; the flour, baking powder, salt and sugar. Cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold in the blueberries. Press the dough out on a lightly floured surface into a rectangle about 12x3x1-¼ inches. Cut the rectangle in ½ then cut the pieces in ½ again, giving ou 4 (3-inc) squares. Cut the squares in half on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake 400° - 15 to 20 minutes Let the scones cool a bit before you apply the glaze.


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