1 1/2 cups (240g) all-purpose flour, plus more for hands and work surface
1/2 cup whole wheat flour (or additional 1/2 cup AP flour)
6 Tablespoons (75g) granulated sugar
1 and 1/2 teaspoons baking powder
½ teaspoon salt
zest of 1 large lemon
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup (190g) blueberries (fresh or frozen)
1 cup (120g) confectioners’ sugar, sifted
2-3 Tablespoons (30-45ml) fresh lemon juice
Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with a rim with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
In a 2 cup measuring cup or a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point.
Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
Recipe adapted from sallysbakingaddiction.com