Ingredients
- Scones:
- 1-3/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup + 2 Tbsp sugar
- 1 Tbsp + 1-1/4 tsp baking powder
- Zest of 2 lemons
- 1/2 stick cold unsalted butter, cut into 1/2'' cubes
- 1/2 cup milk
- 1/8 cup heavy whipping cream
- 1 cup frozen blueberries
- Icing:
- 1-1/2 cup confectioners' sugar
- 3 Tbsp fresh lemon juice
- Zest of 1 lemon
Preparation
Step 1
1. To prepare the scones, preheat the oven to 375°F and position a rack
in the center of the oven. Line a baking sheet with parchment paper.
2. Place the flour, salt, all of the sugar and baking powder, plus the
lemon zest into the bowl of a food processor and process for 5 seconds
to combine the dry ingredients. Add all of the cold butter cubes into
the mouth of the food processor and mix for 8-10 seconds, or until the
mixture is coarse and crumbly. Gradually pour the milk and heavy cream
through the mouth of the food processor. Pulse, while adding the
liquid ingredients, about 1012 times. Don't over-mix; the dough
shouldn't be fully incorporated.
3. Place the dough onto a lightly floured surface, add the frozen
blueberries, and knead 10-12 times until the blueberries are evenly
incorporated. Flatten the dough to a 1'' thick circle. Cut the dough
(like a pizza) into eight slices. Place the scones, 1'' apart, on the
paper-lined pan and bake for 16-18 minutes, or until light golden
brown. Remove the scones from the oven, place them onto a cooling
rack, and cool completely.
4. To prepare the icing, combine the sugar, lemon juice, and zest in a
small bowl and lightly whisk until smooth. Drizzle the icing over the
scones and let it harden for about 5 minutes before serving.