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Ingredients
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2 cups all-purpose flour
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⅓ cup white sugar
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2 teaspoons baking powder
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1 lemon, zested
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¼ teaspoon salt
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¼ teaspoon baking soda
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½ cup cold butter, cubed
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1 cup fresh blueberries
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½ cup heavy cream
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1 large egg
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1 tablespoon fresh lemon juice
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2 tablespoons heavy cream
Lemon Glaze (Optional):
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¼ cup powdered sugar
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1 ½ teaspoons fresh lemon juice
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
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Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
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Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.
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Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
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Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
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To make the glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.
Nutrition Facts (per serving)
345 | Calories |
19g | Fat |
39g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 345 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 12g | 59% |
Cholesterol 75mg | 25% |
Sodium 333mg | 14% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 1g | 5% |
Total Sugars 14g | |
Protein 5g | 10% |
Vitamin C 4mg | 4% |
Calcium 94mg | 7% |
Iron 2mg | 10% |
Potassium 82mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.