Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp table salt
- 6 tbsp unsalted butter very cold, cut into small cubes
- 1 cup blueberries
- 3 tbsp lemon zest
- 3/4 cup heavy cream very cold
- 1 egg large
- 2 tsp vanilla extract
- 1 tbsp heavy cream very cold
- 2 tbsp sanding sugar optional
Instructions
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Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
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In a large bowl, whisk together flour sugar, baking powder and salt.
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Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
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Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
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In a separate bowl, whisk together the cream, egg, and vanilla extract.
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Pour cream mixture into flour mixture and stir with a fork until just combined.
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Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
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Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
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Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
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Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
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Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
Source: Mom On Time Out