Lemon Blueberry Scones

Ingredients

• 1/3 cup granulated sugar
• zest of 3 medium lemons
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 8 tablespoons unsalted butter frozen
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries
• 3 tablespoons unsalted butter melted
• 1 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. 1

   Preheat the oven to 400°F and adjust the oven rack to the lower-middle position. Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, mix granulated sugar with lemon zest using your fingertips until fragrant. Add flour, baking powder, baking soda, and salt; stir to combine.

3. 3

   Grate frozen butter into the flour mixture, then mix with fingers until it resembles coarse crumbs.

4. 4

   In a separate small bowl, whisk together sour cream, lemon juice, egg, and vanilla until smooth.

5. 5

   Stir the sour cream mixture into the flour mixture using a fork until large clumps form. Gently fold in blueberries, pressing the dough into a ball.

6. 6

   On a floured surface, pat the dough into a circle about 7 inches in diameter and ¾ inch thick. Cut into 8 triangles and place on the prepared baking sheet.

7. 7

   Bake for about 15 to 16 minutes until golden, then cool for 10 minutes before glazing.

8. 8

   For the glaze, mix melted butter, powdered sugar, vanilla, and lemon juice until smooth. Dip the tops of the scones into the glaze and let harden.