⁘ anna bakes cupcakes ⁘

2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface
6 Tablespoons granulated sugar
1 Tablespoon fresh lemon zest (about 1 lemon)
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, frozen
1/2 cup heavy cream (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup fresh or frozen blueberries (do not thaw)
for topping: coarse sugar

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl.
Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl.
Drizzle the wet ingredients over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream.
Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F.
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes eating.