Zest lemon into sugar and set aside. The longer this sits, the more pronounced the lemon flavor.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar with zest, salt, and baking powder. Mix with paddle (by hand) just to distribute ingredients. Add butter and mix on low to cut in the butter until the butter is no longer visible and it resembles wet sand.
While this is mixing, combine the vanilla, eggs and cream with an immersion blender or whisk until smooth.
With the stand mixer running on low, slowly pour in the cream mixture and mix until almost incorporated.
Dump out mixture on a dry surface and knead dough together (gently, with love!). Add in the blueberries once no visible dry spots remain and gently fold them in.
Roll out a rectangle to ½ inch thickness and cut 4 inch strips using a bench scraper. Cut each strip into squares and then cut each square in half on the diagonal to form triangles. Place triangles onto parchment-lined baking sheet. You can press any scraps into another square or rectangle and cut more scones!
Chill completely before baking. You can also wrap them very well and freeze them. Then proceed to baking them straight from frozen!
Brush scones with heavy cream and sprinkle with Turbinado sugar.
Bake in preheated oven for about 15 minutes or until golden brown around the edges, puffed and the centers provide a little resistance when touched gently.
Cool completely on baking sheets or eat them warm!
Video
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation - Get a beautiful finish to your scones and lock in their moisture by brushing them with heavy cream just prior to baking. I like to add a little turbinado sugar after brushing with heavy cream, just for an added sugary crunch.Flavor Tips - The longer the lemon zest sits in the sugar, the more pronounced the lemon flavor will be! Technique - Cut the butter into the dry ingredients completely! It means you need fewer wet ingredients to make a cohesive dough, which means less gluten development so your scones can stay tender. It’s important to chill this dough completely before baking in order to get the perfect scone texture. Helpful Tools - I like to use an immersion blender to mix my wet ingredients to be sure they are thoroughly incorporated before I add them to my flour mixture–because you have mixed the eggs into the cream, it means you don’t have to mix your dough while the eggs incorporate. A whisk will also do you just fine in most cases! Less mixing after the addition of wet ingredients means your baked goods will be more tender!Variations - There are many directions you can take these scones! Make a quick glaze with milks, salt, sugar, and a bit of vanilla extract (like my Classic Donut Glaze) and you’re in for a treat.Storage - Store baked, unglazed scones in an air-tight container at room temperature, refrigerated or frozen. Zip-top plastic bags also work nicely. Scones are best the day they are baked, so I prefer to freeze the cut dough and bake them as they are needed. Alternately scones will keep 3 days at room temperature, 7 days in the refrigerator or 3 months pre-baked and frozen.Yield: 12, 4 inch scones