Dairy Free Blueberry Lemon Scones

Total time57 min

Prep time20 min

Cook time22 min

4.6

(23)

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Ingredients

8 servings

For the scones

2 cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 tbsp baking powder
½ tsp fine salt
1 tbsp lemon zest (from about 2 lemons)
½ cup (1 stick) unsalted butter, frozen
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup heavy cream, plus 2 tbsp for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp heavy cream, for brushing
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries

For the lemon glaze

1 cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest until combined.

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