There’s nothing worse than a dry scone, right? “Dry” isn’t even a word in our kitchen unless we are talking about jerky or cured meats. So when I say these are some of the most delicious, soft, and moist scones you’ll ever have, believe me.
I think another thing that makes these scones absolutely incredible is the hand picked blueberries that I spent a couple of hours in the dead heat of summer collecting.
The scone itself isn’t too sweet, which I feel like most fruity scones are, and the lemon icing on top compliments it so well that even if you do have a serious sweet tooth, your cravings will be taken care of!

INGREDIENTS :

• 2 c. (cups) All-Purpose Flour.
• 4 TB (Tablespoons) Butter. COLD.
• 3/4 c. Half and Half or Heavy Cream.
• 1 TB Baking Powder.
• 1/2 tsp (teaspoon) Salt.
• 2 TB Sugar.
• 1 c. fresh or frozen Blueberries.
• Zest of 1 Lemon.
• Sprinkle of Brown Sugar (optional).

ICING INGREDIENTS :

• 3 TB Butter. Melted.
• 1 c. Powdered Sugar.
• Juice of half a Lemon.
• 1/2 tsp Vanilla Extract.

STEPS :

1. Preheat your oven to 425° F.
2. In a bowl, combine your flour, baking powder, salt, sugar and butter. Use a handheld dough blender or just your hands to break apart the butter into smaller pieces to get it to spread more evenly across all the dry ingredients.
3. Zest 1 lemon into your dry mixed ingredients. Followed by adding your fresh or frozen blueberries and give it a good mix to coat all the berries and disperse the lemon zest evenly.
4. Either make a well inside the bowl, or dump out the bowls contents onto your countertop or cutting board and make a well then. Pour in your half and half or heavy cream into the well. Other alternatives are milk, uncultured buttermilk or cultured buttermilk if you’re wanting a heavier sour note in your scones. Use your hands to knead the dough for a minute or two or just until your ingredients come together and create a solid mass. If the dough seems a little too dry, add more cream, in roughly 1/4 cup increments, until your dough comes together.
5. Shape your dough into a ball and use your hands to flatten it into a disk roughly 8″ in diameter. At this time, I personally like to coat it with a dusting of flour so that its easier to slice.
6. Slice your dough disk into 8 triangular portions. Lay your scones onto parchment paper and use a basting brush (or even just your fingers) to baste the tops and sides of your scone triangles with heavy cream or milk. You can use whatever liquid medium you used during the mixing of your dough. Once basted, sprinkle a little bit of brown sugar on top of your scones.
7. Bake at 425° F for 15-20 minutes or until the tops are golden brown. Once cooked, cool for 5-10 minutes before icing.

ICING STEPS :

1. Melt your butter. Add your powdered sugar, lemon juice and vanilla extract to your melted butter and mix to fully incorporate.
2. Dip your slightly cooled off scones into the icing mixture. Allow them to harden for a couple of minutes and then do a second dipping.
3. Enjoy!

LINKS TO PRODUCTS I USED DURING THIS RECIPE :

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

Handheld Pastry Dough Blender – https://amzn.to/4gwGt4z

Silicone Basting Brush – https://amzn.to/40MUVQ5