These lemon cranberry scones are tender and flaky, with fresh blueberries all over and a dreamy lemon glaze!
2 cups of all-purpose flour
1 tablespoon of baking powder
3 tablespoons of granulated sugar
1/2 teaspoon kosher salt
grated rind of two lemons (about 2 tablespoons), divided
6 tablespoons of cold unsalted butter, cut into small cubes
1 cup of fresh blueberries
3/4 cup half and half
For The Glaze
3 cups of powdered sugar
1/3 cup half and half
1/2 teaspoon vanilla
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, sugar, salt, and half the lemon peel. Add the butter and cut it with a pastry blender (or with your hands) until the mixture looks like crumbs.
Add the blueberries and lightly coat them with the flour mixture. Add half and half and fold gently until the mixture begins to come together and forms a smooth dough. (Do not knead or overmix the dough).
Turn dough over on a floured surface and pat into a 1-inch thick rectangle or circle. (If the dough is too sticky, sprinkle it with a little flour.)
Using a sharp knife, cut into triangles. (If you shape the dough into a rectangle, you will get 12. If you shape the dough into a circle, you will get 8.)
) Place the buns on a prepared baking sheet and bake for 16-18 minutes or until golden brown.
Place a parchment sheet on a work surface, then place a cooling rack over the parchment. Remove the buns from the tray and place them on the cooling rack. Cool them for about 10 minutes.
In the meantime, make the icing by mixing the powdered sugar, vanilla, half and half, and the remaining lemon peel until smooth (if the icing is too thick, add a little more cream). If it is too thin, add more powdered sugar).
Sprinkle the buns generously with the icing. (The icing will harden when the buns are completely cold.) Eat and enjoy!
Half and half is simply equal parts of whole milk and heavy cream.