Best Blueberry and Lemon Scones from Pinterest!

Blueberry and Lemon Scones

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Serves: 6

Ingredients

• 2 cups (500 ml) all-purpose flour, plus more for dusting
• ¼ cup (60 ml) granulated sugar
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml) salt
• 6 tbsp (90 ml) cold unsalted butter
• 2 large eggs
• ½ cup (125 ml) 35% whipping cream
• 1 cup (250 ml) fresh blueberries, washed and dried
• zest from one large lemon

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. To a large bowl, add flour, sugar, baking powder, salt, lemon zest and butter. Using your fingers or a pastry cutter, gently work together until the mixture resembles coarse crumbs.
3. In another bowl, crack in eggs, using a fork break up the egg and beat together. Add cream and continue beating with the fork until completely combined.
4. Add the egg and cream mix to the flour mixture and stir gently until all the flour has been incorporated. (Don’t over mix or your scones will be tough)
5. Add blueberries and VERY GENTLY (try not to break the berries) mix to combine
6. Scrape mixture onto floured work surface.
7. Shape into a ball and place on lightly flowered parchment lined sheet pan.
8. Using palm of your hand, flatten ball into a disc shape – 1-3/4 inch (4.5 cm) thick.
9. Cut disc in half and then each half into three triangular pieces.
10. Optional - Sprinkle scones with crystallized sanding sugar.
11. Place in fridge for 15 minutes to firm up the butter. (This will result in a more tender scone)
12. Transfer to preheated oven and bake for 18-22 minutes (or until golden).
13. Recut scones on previous markings and cool slightly before serving.