Blueberry Scones

Blueberry Scones

INGREDIENTS

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and frozen
• 1/2 cup (120ml) heavy cream (plus extra for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract or vanilla paste for an added punch of flavor
• 1 heaping cup (140g) frozen Stahlbush Island Farms Blueberries (keep frozen, do not thaw)
• Lemon Glaze for Topping  OR Course Sugar
  
  Lemon Glaze:
• 1/2 cup freshly squeezed lemon juice
• 2 cups powdered sugar, sifted
• 1 tbsp unsalted butter
• Zest of 1 lemon, finely grated

INSTRUCTIONS

• Preheat oven to 400°F (204°C).
• Cut butter into small cubes and place in the freezer while you gather the rest of the ingredients.
• In a large bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
• Add the cold butter to the dry ingredients and mix until the butter is pea-sized and crumbly. This can be done by hand or in a stand mixer with the paddle attachment on a low speed.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl.  Pour over the flour mixture, add the blueberries, then gently mix just until everything comes together.
• Using floured hands, transfer dough to a generously floured surface. Shape the dough into a ball. If the dough is too sticky, add a little more flour. If it seems too dry, slowly add a small amount of heavy cream.
• Carefully roll the dough into an 8-inch disc, roughly an inch and a half thick. Cut into 8 wedges with a bench knife or sharp knife.
• Brush scones with remaining cream and carefully place the scones on a lined baking sheet or platter. Refrigerate for at least 15 minutes before baking.
• Once chilled, line a large baking sheet and place scones 2-3 inches apart on the pan. 
• Bake for 18-25 minutes (depending on your oven) or until the edges and tops are golden brown.
• Remove from the oven and cool for a few minutes before topping lemon glaze.
  
  For the lemon glaze:
• Heat all ingredients together in a double boiler, or, heat together the lemon juice, zest, and butter in a small sauce pot on low heat just until warm/the butter is melted. In a stand mixer, add the powdered sugar to the bowl and slowly stream in the lemon juice mixture. Use the paddle attachment to mix everything together until smooth/there are no lumps. Drizzle glaze on top of the scones.
• Note: The scone dough can be frozen and stored. Just allow raw scones to freeze for at least an hour before storing in an air-tight container. If stacking scones, make sure to layer with parchment paper in-between each layer to avoid sticking. Thaw and bake as above.