# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 tablespoon finely grated lemon zest (from 1 large lemon)
→ Wet Ingredients
07 - 1/2 cup (1 stick) cold unsalted butter, cut into cubes
08 - 2/3 cup cold heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Mix-Ins
11 - 1 cup fresh blueberries (or frozen, do not thaw)
→ Lemon Glaze
12 - 1 cup powdered (confectioners') sugar
13 - 2 to 3 tablespoons freshly squeezed lemon juice
# How To Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly distributed.
03 - Add the cold cubed butter to the dry mixture and work it in with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
04 - In a separate bowl, whisk the heavy cream with the egg and vanilla until combined; pour the wet mixture into the dry ingredients and stir gently until just combined.
05 - Carefully fold the blueberries into the dough with a spatula, taking care not to burst the berries or overwork the dough.
06 - Turn the dough onto a lightly floured surface, press and pat into a 7-inch round about 1 inch thick, handling the dough as little as possible.
07 - Using a sharp knife, cut the round into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
08 - Brush the tops lightly with additional heavy cream and, if desired, sprinkle coarse sugar over each wedge. Bake for 16 to 18 minutes until puffed and golden.
09 - Remove the scones from the oven and transfer to a cooling rack; allow them to cool completely before glazing.
10 - Whisk the powdered sugar with 2 to 3 tablespoons lemon juice until smooth, adjust for desired thickness, then drizzle over cooled scones.
