Blueberry Scones

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

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

Recipe

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