Light Blueberry Scones

READY IN: 40mins




  • Preheat oven to 400 degrees F.
  • Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  • Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
  • Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
  • While the scones are baking make the glaze by combining confectioner's sugar with lemon juice and lemon zest. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones.