Ingredients:

  • 420g All-Purpose Flour
  • 100g Granulated Sugar
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Salt
  • 115g Unsalted Butter, frozen
  • 150g Fresh Blueberries
  • 180ml Buttermilk, cold
  • 1 large Egg, cold
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest
  • 120g Powdered Sugar
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Heavy Cream

Instructions:

  1. Preheat to 400°F (200°C) and line a large baking sheet with parchment.
  2. Whisk 420g All Purpose Flour, 100g Granulated Sugar, 1 tablespoon Baking Powder, and 0.5 teaspoon Salt.
  3. Use a box grater to shred 115g Unsalted Butter directly into the flour.
  4. Toss the butter into the flour with your fingers until it looks like coarse crumbs with some pea sized chunks.
  5. Fold in 150g Fresh Blueberries and 1 tablespoon Lemon Zest gently.
  6. Combine 180ml Buttermilk, 1 large Egg, and 1 teaspoon Vanilla Extract in a separate small jug.
  7. Pour the liquid into the dry mix and stir with a fork until just moistened and a shaggy mass forms.
  8. Turn out onto a floured surface and pat into an 8 inch circle.
  9. Use a sharp knife to slice into 8 even triangles.
  10. Brush with 1 tablespoon Heavy Cream and bake 20 minutes until the edges are golden and the tops feel firm.
  11. Whisk 120g Powdered Sugar and 3 tablespoons Fresh Lemon Juice, then drizzle over cooled scones.