Blueberry Scones

Total Time: 1 hr 17 mins Preparation Time: 55 mins Cook Time: 22 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling tops
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
• 1 1/2 cups fresh blueberries, picked over and rinsed
• 1 teaspoon lemon, zest of, grated
• 1/3 cup heavy cream, plus more for brushing tops
• 2 large eggs, lightly beaten

Recipe

• 1 adjust rack to center of oven, and heat to 400 degrees.
• 2 place a silpat baking mat on a baking sheet, and set aside. in a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
• 3 stir in blueberries and zest. using a fork, whisk together cream and egg in a liquid measuring cup.
• 4 make a well in the center of dry ingredients and pour in cream mixture. stir lightly with fork just until dough comes together.
• 5 turn out onto a lightly floured surface, and knead a few times to mix well.
• 6 pat dough into a 6-inch square about 1 1/4 inches thick.
• 7 using a floured knife, cut into four 3-inch squares.
• 8 cut squares in half on the diagonal to form eight triangles.
• 9 transfer to prepared baking sheet. brush tops with cream and sprinkle with sugar.
• 10 bake until golden brown, 20 to 22 minutes.
• 11 transfer scones from baking sheet to wire racks to cool.