If not using a good quality non-stick pan, line a cookie sheet with parchment paper and sprinkle with a dusting of flour. Set aside.
In a large bowl, sift together the flour, sugar baking powder, and salt.
Add the cubed butter into the flour mixture, coat, and work into the flour by rubbing between your palms to flatten the butter into the flour until it resembles large crumbs then mix in blueberries.
In a separate bowl, whisk together, the cream, lemon zest, and eggs. Gently stir in the wet ingredients until combined. If it’s too sticky, add a little more flour. If the mixture seems too dry add more cream until the dough comes together. Then and work it together in a ball, then flatten into a 7-inch circle. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
Place the baking sheet in the freezer for 10 minutes (or fridge for 15 minutes) or until the scones are chilled. You can even refrigerate overnight for a quick breakfast in the morning.
Brush the tops of the scones with cream (or an eggwash for an extra golden finish).
Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
For the glaze:
In a mixing bowl whisk together 2 tablespoons of the juice, the melted butter, and powdered sugar.
Add in more juice as needed 1 teaspoon at a time until it is the desired consistency.
Drizzle with the scones with the glaze and serve.
If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country. The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Happy Baking!
Start with cold butter, cream, and eggs. Using cold ingredients stops the butter from melting too soon, allowing it to melt as it bakes, creating a super-flaky scone
Leave some larger pieces of butter throughout the dough. This will give a flakier result.
Don’t overmix. This overdevelops the gluten in the flour, resulting in a tougher scone. If in doubt, once you add the cream, stir the dough with a wooden spoon just enough to combine, then switch to using your hands to gently knead the ingredients together and shape them into a disk. It may seem too crumbly at first, but it will come together fine.
For a golden finish, brush the scones with cream or an egg wash.
Freezing And Storing
Frozen blueberries can be used in place of fresh, no need to defrost, just throw them in.
To Freeze Before Baking: Freeze the dough wedges on a plate until frozen, then place them in a freezer-safe bag or container. Bake from frozen, by adding a few minutes to the baking time.
Freeze After Baking: Allow the baked scones to cool completely then freeze (before adding the icing) in a freezer-safe bag or container. To thaw, leave at room temperature for a few hours. Then warm in the microwave for 20-30 seconds or on a baking sheet in a 300°F oven for 10 minutes.
To StoreLeftover glazed or un-glazed scones: Store at room temperature in an airtight container for 2 days or in the refrigerator for 5 days.