Blueberry Scones
 Blueberry Scones with Tart Lemon Glaze This classic blueberry scone recipe brings all the cozy bakery vibes—right from your own kitchen. Ingredients For the Scones 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting ¾ teaspoon salt 1 tablespoon baking powder ½ cup granulated sugar 6 tablespoons cold unsalted butter, cut into ½-inch pieces 1 heaping cup blueberries (see note) ⅔ cup heavy cream, plus 1 to 2 tablespoons more, if necessary 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting ¾ teaspoon salt 1 tablespoon baking powder ½ cup granulated sugar 6 tablespoons cold unsalted butter, cut into ½-inch pieces 1 heaping cup blueberries (see note) ⅔ cup heavy cream, plus 1 to 2 tablespoons more, if necessary 1 large egg 1 teaspoon vanilla extract For Glazing Before Cooking 1 large egg 1 large egg For Tart Lemon Glaze 1 teaspoon butter, melted 1 cup confectioners' sugar 1 teaspoon lemon zest, from 1 lemon 2 tablespoons freshly squeezed lemon juice 1 teaspoon butter, melted 1 cup confectioners' sugar 1 teaspoon lemon zest, from 1 lemon 2 tablespoons freshly squeezed lemon juice Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, salt, baking powder and sugar. Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the blueberries. In a small bowl, whisk together the heavy cream, egg and vanilla. Make a well in the center of the dry ingredients, then add the cream mixture. Using a rubber spatula, mix until the dough comes together. It will be a bit crumbly—that’s okay. If it’s too dry to come together, add 1 to 2 tablespoons more cream and mix again. Dust a work surface lightly with flour; put the dough on top. Dust the dough lightly with flour, then knead gently into a ball. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. It’s okay if you slice through some of the blueberries. Place the unbaked scones onto the prepared baking sheet at least 1-inch apart. Beat the remaining egg in a small bowl and use it to brush the tops of the scones (you won’t use all of it). Bake for 17 to 20 minutes, until golden and firm to the touch. Transfer the scones to a wire rack to cool. Slide the used parchment paper underneath the rack. (The parchment will catch any drips from the glaze). While the scones cool, make the glaze: In a small bowl, whisk together the melted butter, confectioners’ sugar, and lemon juice and zest. When the scones are completely cool, drizzle the glaze over top. (Hint: if the glaze seems too stiff to drizzle, warm it in the microwave for 5 to 10 seconds.) Let the glaze set, then serve. Note: When making scones, try to handle the dough as little as possible—a light hand makes for light and tender scones. Make-Ahead/Freezer-Friendly Instructions: The scone dough can be made, shaped, and refrigerated overnight, and then baked directly from the fridge as directed. To freeze the dough, place the raw scones on a baking sheet until they are solid, and then transfer them to an airtight container and freeze for up to 3 months. To bake, remove the scones from the freezer while you preheat the oven. Cook as directed, but allow an extra few minutes of baking time. Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, salt, baking powder and sugar. Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the blueberries. In a small bowl, whisk together the heavy cream, egg and vanilla. Make a well in the center of the dry ingredients, then add the cream mixture. Using a rubber spatula, mix until the dough comes together. It will be a bit crumbly—that’s okay. If it’s too dry to come together, add 1 to 2 tablespoons more cream and mix again. Dust a work surface lightly with flour; put the dough on top. Dust the dough lightly with flour, then knead gently into a ball. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. It’s okay if you slice through some of the blueberries. Place the unbaked scones onto the prepared baking sheet at least 1-inch apart. Beat the remaining egg in a small bowl and use it to brush the tops of the scones (you won’t use all of it). Bake for 17 to 20 minutes, until golden and firm to the touch. Transfer the scones to a wire rack to cool. Slide the used parchment paper underneath the rack. (The parchment will catch any drips from the glaze). While the scones cool, make the glaze: In a small bowl, whisk together the melted butter, confectioners’ sugar, and lemon juice and zest. When the scones are completely cool, drizzle the glaze over top. (Hint: if the glaze seems too stiff to drizzle, warm it in the microwave for 5 to 10 seconds.) Let the glaze set, then serve. Note: When making scones, try to handle the dough as little as possible—a light hand makes for light and tender scones. Make-Ahead/Freezer-Friendly Instructions: The scone dough can be made, shaped, and refrigerated overnight, and then baked directly from the fridge as directed. To freeze the dough, place the raw scones on a baking sheet until they are solid, and then transfer them to an airtight container and freeze for up to 3 months. To bake, remove the scones from the freezer while you preheat the oven. Cook as directed, but allow an extra few minutes of baking time. Nutrition Information Powered by Per serving (8 servings) Serving size: 1 scone Calories: 402 Fat: 18 g Saturated fat: 11 g Carbohydrates: 56 g Sugar: 30 g Fiber: 1 g Protein: 5 g Sodium: 299 mg Cholesterol: 98 mg Per serving (8 servings) Serving size: 1 scone Calories: 402 Fat: 18 g Saturated fat: 11 g Carbohydrates: 56 g Sugar: 30 g Fiber: 1 g Protein: 5 g Sodium: 299 mg Cholesterol: 98 mg