Lemon Blueberry Cream Scones

Ingredients

• Zest of 1 lemons
• 1/3 cup granulated sugar
• 2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 heaping cup of fresh blueberry
• 1 large egg + heavy cream to fill 1 cup
• 1/2 teaspoon vanilla extract
• 1 tablespoon turbinado sugar

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   In a medium bowl, whisk together the sugar and lemon zest until the sugar turns slight yellow and fragrant.

3. 3

   Add flour, salt, and baking powder to the sugar mixture and mix to combine.

4. 4

   Toss the blueberries in the flour mixture.

5. 5

   In a measuring cup, add the egg and enough heavy cream to fill 1 cup. Add vanilla extract and beat to combine.

6. 6

   Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 1 tablespoon to use as egg wash.

7. 7

   Fold with a spatula or wooden spoon until a dough forms, be careful not to crush the berries.

8. 8

   Turn the dough out onto a well-floured board, and shape into a circle about 1” thick.

9. 9

   Cut into 8 scones.

10. 10

    Place the scones on a parchment paper line baking sheet, brush the top and sides with the reserved cream, and sprinkle with turbinado sugar.

11. 11

    Bake for 22 -23 minutes until a toothpick inserted in the middle come out clean.

12. 12

    Let cool completely on a wire rack.

13. 13

    Serve with lemon curd.