Lemon Blueberry Scones | Desserts | Umami

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 6 Tablespoons (75g) granulated sugar
• 1 Tablespoon fresh lemon zest
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream (+ 1 Tablespoon for brushing), cold
• 1 large egg, cold
• 1 and 1/2 teaspoons pure vanilla extract
• 1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
• 1 Tablespoon (15ml) water, for brushing
• optional for topping: coarse sugar
• 1 cup (120g) confectioners’ sugar
• 2–3 Tablespoons (30–45ml) fresh lemon juice