These are easy breezy beautiful.
These scones are cakey compared to traditional scones which are more dry. If you’d rather have them be more traditional then use 2 cups all purpose flour rather than half cake flour.
1 cup all purpose flour
1 cup cake flour
2 tablespoons granulated sugar
1 tablespoon baking powder
5 tablespoons butter (cold)
1 cup fresh or frozen blueberries
1 cup heavy cream (whole milk works as well)
2 lemons, juice and zest
2 cups powdered sugar
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Sift the flours, baking powder, and granulated sugar into a mixing bowl. Cut your butter into tablespoons and then cut each tablespoon into at least 4 pieces (I cut mine into 9 small pieces each, this will help with mixing). Add the butter into the flour mix and toss to coat it. Using your fingers mix the butter in and break it up into even smaller pieced until the mix is crumbly but holds some shape when you squeeze it in your hand.
If using frozen blueberries, toss them in a bowl with a tablespoon of flour and a teaspoon of sugar to coat them, this is to soak up added condensation. For fresh blueberries, rinse them but dry them off right after. Add your blueberries and a tablespoon of lemon zest into the flour and gently mix them in, careful not to bruise the blueberries.
Create a divot (small indent) in the center of your dry ingredients, pour in the heavy cream and then slowly incorporate the flour to create a dough (you can use your hands for this part too). Be very gentle with the dough, you want it to have layers, and if you overmix it or mix it roughly the texture will change and the blueberries will bruise. Lightly dust a clean surface with flour and then pour the dough out onto the surface. Gently roll and fold it into a ball so that it's all sticking together then press it down into a 1 inch thick circle or rectangle. Cut the dough into at least 8 pieces. You can cut them into squares or triangles of different sizes.
Place the scones onto your baking sheet and brush the tops with heavy cream, you can also dust them with lemon zest. Bake for 12-15 minutes depending on the size.
While your scones are baking, sift powdered sugar into a bowl, add juice from two lemons (about 1/4 cup), the remaining lemon zest, and whisk together. When your scones are done cooking (lightly golden on the tops) remove from the oven and drizzle with the lemon glaze. These are great right out of the oven. To save them for later, keep covered.