Lemon Blueberry Scones with Icing!
Ingredients:
For the Scones:
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
1/2 cup heavy cream
1 large egg
1 tsp vanilla extract
Zest of 1 lemon
1 cup fresh or frozen blueberries
For the Icing:
1/2 cup powdered sugar
1-2 tbsp lemon juice (to taste)
1/2 tsp vanilla extract
1 tsp milk (optional, for a thinner consistency)
Instructions:
Prepare the Scones:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter cubes into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
Pour the wet ingredients into the dry mixture and stir until just combined (do not overmix).
Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1 inch thick.
Cut the disc into 8 wedges and transfer them to the prepared baking sheet.
Bake the Scones:
Bake for 15-18 minutes or until the scones are golden brown on top and a toothpick comes out clean.
Remove from the oven and let cool slightly.
Make the Icing:
In a small bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and milk (if using) until smooth and drizzly. Adjust the consistency with more lemon juice or milk if needed.
Finish the Scones:
Drizzle the icing over the cooled scones and let it set for a few minutes before serving.
Enjoy these scones with a cup of tea or coffee!