Lemon Blueberry Scones

Prepare a sheet pan by lining it with parchment paper. Set it aside and preheat the oven to 400 degrees Fahrenheit.
In a large bowl, stir together the all-purpose flour, granulated white sugar, lemon zest, baking powder, salt, cinnamon, and nutmeg.
Use a pastry blender to cut the cold butter into the flour mixture until the butter is completely incorporated. The mixture should resemble coarse meal.
In a separate bowl, whisk together the egg, half and half, lemon juice, and vanilla extract.
Create a well in the middle of the flour mixture. Add the wet ingredients into the well in the center of the dry ingredients and mix them together using a fork at the beginning then transitioning to floured hands.
Turn out dough to a clean countertop and knead 2-3 times until the mixture resembles a shaggy dough.
Gently fold in the blueberries. This can be difficult to do, but be patient and try not to work the dough too much. It’s okay if some of the blueberries break in the process.
Roll the dough out until about 1 inch thick and cut it into an even square. Cut the square dough in four smaller squares. Then cut corner to corner, diagonally down the middle, to create triangles.
Place each scone on the sheet pan and then chill the dough in the freezer for 10 minutes.
Bake in the oven for 22-25 minutes or until lightly golden on the bottom of the scone. Cool completely. Once cool, make the glaze.
To make the glaze, whisk together the powdered sugar and lemon juice. Add more lemon juice if the mixture is to thick. If it’s too thin, add in a little extra powdered sugar.
Drizzle glaze over baked, cooled scones. Let the glaze set before plating and serving.

Ingredients

Glaze

Instructions

Notes

Nutrition