# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest (from 1 large lemon)
→ Wet Ingredients
07 - 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
08 - 2/3 cup cold heavy cream, plus additional for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Mix-Ins
11 - 1 cup fresh blueberries (or frozen, unthawed)
→ Lemon Glaze
12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons freshly squeezed lemon juice
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add the cold butter cubes to the dry mixture and cut in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
04 - In a separate bowl, whisk together the cold heavy cream, egg, and vanilla until combined.
05 - Pour the wet mixture into the dry ingredients and stir gently with a spatula until the dough just comes together; do not overmix.
06 - Gently fold the blueberries into the dough, taking care not to crush them.
07 - Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick.
08 - Cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with additional heavy cream.
09 - Bake at 400°F for 16 to 18 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out clean. Transfer to a cooling rack to cool briefly.
10 - Whisk the powdered sugar with 2 to 3 tablespoons lemon juice until smooth, then drizzle the glaze over the cooled scones.
