Ingredients
Serves: 8 scones
Prep Time: 20 minutes
Total Time: 45 minutes
2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface
6 Tablespoons (75g) granulated sugar1
2 and 1/2 teaspoons baking powder
½ teaspoon salt
zest of 1 large lemon
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large Eggland's Best egg
1 teaspoon vanilla extract
1 cup (190g) blueberries (fresh or frozen)2
1 cup (120g) confectioners’ sugar, sifted
2-3 Tablespoons (30-45ml) fresh lemon juice
Preparation
