Blue Scones

Here's an easy recipe that'll take you 25 minutes!

Blueberry Scones

Ingredients

2 cups flour
3 Tbsp sugar, plus more for sprinkling on top (optional: use raw/turbinado sugar instead for sprinkling)
3/4 tsp salt
1 Tbsp baking powder
6 Tbsp cold butter, cubed
1 tsp lemon zest
1 pint fresh blueberries
1/3 cup heavy cream
2 eggs

Method

Preheat oven to 400F. Sift together first four ingredients in a large bowl. Cut the butter into the flour mixture with a fork such that the butter are pea sized. Stir in blueberries and zest.

Lightly whisk cream and eggs in a measuring cup. Make a well in the middle of the dry ingredients and add cream and egg mixture. Using a fork, stir the dry ingredients into the wet ingredients until the dough comes together. Turn out the dough onto a lightly floured surface and knead lightly (not crushing berries) a few times to mix well.

Pat dough into a 6 inch square that is 1 1/4 inch thick. Cut the square into 4 3-inch squares. Cut each square diagonally to yield 8 triangles. Transfer triangles to a baking sheet lined with parchment paper. Brush tops with heavy cream and sprinkle with sugar. Bake for 20-22 minutes until tops are golden brown. Remove from oven and cool on a rack.