# What You Need:
→ 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 fine salt
06 - 1 tablespoon finely grated lemon zest (from 1 large lemon)
→ Wet Ingredients
07 - 1/2 cup cold unsalted butter, cubed
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
# How-to Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper; position a rack in the center.
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 cubed butter to the dry mixture and work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - In a separate bowl, whisk the cold heavy cream with the egg and vanilla until blended.
05 - Pour the wet mixture into the dry ingredients and stir gently with a spatula just until the dough comes together; avoid overmixing to keep the scones tender.
06 - Carefully fold the blueberries into the dough with a few gentle strokes to distribute them without crushing.
07 - Turn the dough onto a lightly floured surface, pat it into a 7-inch round about 1 inch thick, then refrigerate briefly if the dough feels very soft.
08 - Using a sharp knife, cut the round into 8 wedges and transfer them to the prepared sheet spacing them slightly apart.
09 - Brush the tops with a little extra heavy cream and bake for 16–18 minutes until the scones are golden brown and a tester comes out clean; transfer to a cooling rack.
10 - Whisk the powdered sugar with 2 to 3 tablespoons lemon juice until smooth, then drizzle the glaze over the cooled scones and allow it to set before serving.
