Glazed Lemon Blueberry Scones

Instructions

1. Place butter in freezer overnight.
2. Preheat oven to 400F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Zest and juice the lemon.
3. In a large bowl, whisk the flour, sucanat, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a fork or your fingers until the mixture resembles coarse meal. Set aside.
4. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8 inch disc and cut into 8 equal wedges with a very sharp knife.
5. Place scones at least 2 inches apart on prepared baking sheet. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
6. For the glaze: Blend the coconut sugar and tapioca flour in a high speed blender for 30-60 seconds, or until your mixture is fluffy and has the consistency of powdered sugar. Let it settle for at least 30 seconds before removing the top.
7. Add half of the lemon juice and pulse until smooth. Add remainer of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
8. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.