Blueberry Scones with Lemon Glaze
Adapted from recipe by Kinfolk
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces, cold
1 cup frozen blueberries
2 large eggs
1/3 cup heavy cream, plus 1 tablespoon for brushing
1 teaspoon vanilla paste
2/3 cup Powdered sugar
1 tablespoon Lemon juice
2 teaspoons cream
Preheat oven to 400°.
Sift flour, sugar, baking powder and salt into a large bowl. With your hands combine flour and butter pinching the mixture to resemble small peas or use a pastry blender to cut together.
Stir in blueberries.
Whisk eggs vanilla and cream together.
Combine the wet and dry ingredients together.
On a floured surface shape the dough into a 14″ square. Cut the square into 4 equal pieces, then cut each square diagonally into triangles. You will now have 8 triangles of dough.
Place the scones on a parchment lined baking sheet. Brush the top of the scones with cream.
Bake for 15-20 minutes until golden. Cool and then drizzle with the lemon graze.