Blueberry Scones

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2.5 teaspoons baking powder
• ½ teaspoon fine sea salt
• 6 tablespoons cold unsalted butter, cubed
• 1.25 cups fresh blueberries
• ¾ cup whole milk
• 1 whole large egg
• 1 teaspoon fresh lemon zest
• 1 cup powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon fresh lemon juice

Instructions

1. 1

   Position a rack in the upper-middle section of your oven and preheat to 400°F (200°C). Line a large baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2.5 teaspoons of baking powder, and 0.5 teaspoon of fine sea salt. This dry mixture is your foundation for light, fluffy scones.

3. 3

   Remove 6 tablespoons of cold unsalted butter from the refrigerator and cut into small cubes — it must be cold so the butter creates steam pockets during baking, giving you that tender crumb. Add the cold butter cubes to the flour mixture.

4. 4

   Using your fingertips, work the cold butter into the flour by rubbing them together until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible. This step is crucial — do not overmix or use warm hands, or the scones will be dense.

5. 5

   Gently fold in 1.25 cups of fresh blueberries until evenly distributed, being careful not to crush them. Fold them in just before adding the wet ingredients so they don't leach color into the dough.

6. 6

   In a small bowl, whisk together 0.75 cup of whole milk, 1 large egg, and 1 teaspoon of fresh lemon zest — this wet mixture will bring the dough together and add subtle citrus brightness that complements the blueberries.

7. 7

   Pour the milk mixture into the flour and blueberry mixture. Using a fork, gently fold and stir until just combined — the dough should come together but remain slightly shaggy. Overmixing will make tough scones, so stop as soon as no dry flour is visible.

8. 8

   Turn the dough out onto a lightly floured work surface and very gently pat it into a round about 1 inch thick — handle it as little as possible. Using a 2-inch round cutter dipped in flour, cut out 8 scones. Push the cutter straight down without twisting — twisting seals the edges and prevents a good rise.

9. 9

   Place the scones on your prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated 400°F oven for 12-14 minutes. They're done when the tops are light golden brown and a skewer inserted into the center comes out with just a few moist crumbs — you're aiming for tender, not dry.

10. 10

    Remove from the oven and transfer the scones to a wire rack. Let them cool for 5 minutes — they'll continue to firm up slightly as they cool.

11. 11

    While the scones cool, prepare the glaze. In a small bowl, sift 1 cup of powdered sugar into the bowl to remove any lumps. Add 2 tablespoons of whole milk and 0.5 teaspoon of fresh lemon juice. Whisk until smooth and just pourable — the glaze should coat a spoon but still drip slowly.

12. 12

    Drizzle the lemon glaze over the warm scones using a spoon or squeeze bottle in a crisscross pattern. The glaze will set as the scones cool to room temperature.

13. 13

    Serve the scones warm or at room temperature, ideally with clotted cream and jam on the side — a classic British tea service. They're best enjoyed the day they're made but will keep in an airtight container for up to 2 days.

Tools you’ll need

• oven
• baking sheet
• parchment paper
• large mixing bowl
• whisk
• measuring cups and spoons
• small bowl
• fork
• floured work surface
• 2-inch round cutter
• wire rack
• fine-mesh sieve
• spoon or squeeze bottle

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