I don’t always like a super dry scone, so these are more like a fun flavored biscuit. They can be frozen and used as needed. If you sub Greek yogurt for the whipping cream, they are a little more crumbly in texture. BUT they still taste good! When shaping the less you mess with the dough the more tender they will be at eating time.
½ cup frozen butter shredded
2 cups flour
Zest of one lemon
6 Tablespoons to 1/3 cup sugar (depends on blueberry sweetness)
½ teaspoon salt
2 ½ teaspoons baking powder
½ cup heavy whipping cream or sub ½ cup Greek yogurt plus juice of lemon
1 egg
1 teaspoon vanilla
1 cup blueberries fresh or frozen
Lemon Icing/glaze
1-2 cups powder sugar
3-4 Tablespoons lemon juice
Combine flour, zest of lemon, sugar, salt, powder in a bowl. Then add butter, cream, egg, vanilla. Mix together. Fold in blueberries. On a floured surface shape mixture into 8” circle and cut into 8 triangles. Place on a silicone mat covered sheet pan leaving plenty of space between scones as they will puff up.
Bake 400 for 15-20 minutes until golden brown bottoms.
Let cool a bit and then top with icing/glaze.
OR you can freeze these individually on a sheet pan and transfer to freezer bag or container. Then you may cook as needed. Cook time will increase slightly.