Lemon Blueberry Scones

Lemon Blueberry Scones

Adapted from Tyler Florence
Makes 8 large scones

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
Zest of one lemon
5 tablespoons unsalted butter, cold and cut into cubes
1/2 cup heavy cream
1/2 cup plain yogurt

1 cup blueberries, fresh or frozen
Egg wash, as needed

For the glaze:
2 cups confectioners sugar
Juice of one lemon
1 tablespoon unsalted butter

Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

In a large bowl sift together the flour, baking powder, salt, sugar, and lemon zest. Add the cubes of butter and either with a pastry cutter or a fork, cut in the butter until the mixture is grainy and the butter is the size of peas.

In a small bowl, stir together the yogurt and cream until combined. Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix. Add the blueberries and gently fold together (the blueberries will start to bleed so mix minimally to prevent your scones from turning purple). Gather the mixture into a ball and dump onto a greased surface.

Use your hands to form the dough into a rectangle and flatten about one inch think. Cut the dough into two rectangles, then cut each into two small squares. Cut each square diagonally to make two triangles. Place each triangular scone on the sheet pan about one inch apart. Create an egg wash by whisking one egg and a tablespoon of cream or milk together. Brush over the top of each scone.

Bake until golden, about 15-20 minutes. Transfer to a wire rack to cool. Meanwhile, make the glaze.

Stir together the lemon juice and confectioners sugar in a microwave safe bowl. Add the butter and microwave on high for about 30 seconds until the butter is melted and the sugar is dissolved. Drizzle over the tops of the scones.