Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 1/3 cup white sugar
  • 2 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, chilled and cut in cubes
  • 1 cup fresh or frozen blueberries (if using frozen do not thaw)
  • lemon, zested
  • 3/4 cup heavy cream (plus additional tablespoon to coat scones)
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons raw sugar (optional)

Instruction

  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper or silicone baking mat.
  • In large bowl, combine flour and butter until butter is incorporated into the flour and butter is the size of small pebbles.   Stir in sugar, baking powder and salt.
  • Add lemon zest and blueberries, toss until blueberries are coated in the flour mixture.
  • Combine 3/4 cup cream, egg and vanilla in small separate bowl.  Add to dry ingredients.  MIX GENTLY.  Folding until just mixed.  (over mixing can keep your scones from rising). 
  • Turn dough out onto a floured surface and shape in an 8-10 inch circle pressing together gently until the dough holds together.
  • Slice into 6 wedge scones.  Place on prepared sheet pan.   Brush with additional heavy cream and sprinkle with raw sugar if desired.
  • Bake for 15-18 minutes or until brown on top.  Serve with butter, honey or lemon curd if desired.