Farm Family Recipes

• 2 c. all-purpose flour (spoon & leveled), plus more for hands and work surface
• 1 tbsp. fresh lemon zest (about 1 lemon)
• 6 tbsp. granulated sugar
• 2 & 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. (1 stick) unsalted butter, frozen
• 1/2 c. heavy cream (plus 2 Tbsp for brushing)
• 1 large egg
• 1 & 1/2 tsp. pure vanilla extract
• 1 heaping c. fresh or frozen blueberries (do not thaw)
• for topping: coarse sugar

Prep Time: 30 minutes. Cook Time: 25 minutes. Total Time: 1 hour. LEMON ICING 1 cup (120g) confectioners’ sugar 3 Tablespoons fresh lemon juice (about 1 large lemon) Instructions 1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together. 2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened. 3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. 4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.) 5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. 6. Meanwhile, preheat oven to 400°F (204°C). 7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). 8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing. 9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones. 10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days. Notes: Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Citrus Zester Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.