Lemon Blueberry Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp coarse sugar, for sprinkling

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

3. 3

   Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

4. 4

   Gently fold in the blueberries.

5. 5

   In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

6. 6

   Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick disc. Cut the disc into 8 wedges and place them on the prepared baking sheet.

7. 7

   Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar.

8. 8

   Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

9. 9

   Allow the scones to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.