Recipe Shortcode

Directions

• Line a baking sheet with parchment paper.
• To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
  
• Add in the cold butter, and using a fork, a pastry cutter or knives (I actually use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
  
• Drizzle in the cold half & half, along with the vanilla, and add in the blueberries; using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
  
• Turn the dough out onto a lightly floured work surface (it may be slightly sticky and crumbly), gather it up, and pat into disc about 1/2 - 3/4 ” thick; cut into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.
• Preheat the oven to 425.
• Prepare the buttermilk glaze by whisking together all of the ingredients in a bowl until smooth, thick, and creamy; set aside.
• Brush the tops of the scones with the remaining 1-2 tablespoons of half & half, then bake them for 18 minutes, or until golden-brown; allow them to cool slightly, then drizzle with the glaze, and allow that to set for a few minutes.