Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/2 cup (100g) Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 tbsp Fresh lemon zest
  • 1/2 cup (113g) Unsalted butter, frozen
  • 1/2 cup (120ml) Full-fat buttermilk, chilled
  • 1 Large egg, chilled
  • 1 tsp Pure vanilla extract
  • 1 cup (150g) Fresh or frozen blueberries
  • 1 tbsp All-purpose flour (for coating berries)
  • 1 cup (120g) Powdered sugar
  • 2 tbsp Freshly squeezed lemon juice
  • 1/2 tsp Lemon zest (for glaze)

Instructions:

  1. In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, baking powder, and salt. Use a box grater to grate the frozen butter directly into the flour mixture. Use a pastry cutter to toss the butter until it resembles coarse crumbs. Stir in the lemon zest.
  2. In a separate small bowl, toss the blueberries with 1 tablespoon of flour to prevent color bleeding. Gently fold the coated berries into the dry flour mixture.
  3. In a measuring jug, whisk together the chilled buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients.
  4. Using a light hand, stir the mixture until just combined. Turn the dough out onto a floured surface and gently pat into an 8-inch disc. Use a bench scraper or knife to cut into 8 wedges.
  5. Place wedges on a baking sheet lined with parchment paper and chill in the freezer for 15 minutes to solidify the butter.
  6. Preheat oven to 400°F (200°C). Bake for 18-20 minutes until the tops are golden brown. Transfer to a wire rack to cool.
  7. Whisk together powdered sugar, lemon juice, and additional zest to create the glaze. Drizzle over cooled scones before serving.