Blueberry Scones

J and Sue Muldoon whip up a batch of Blueberry Scones- Sue Inspired J to start baking scones… way back when!

Woven Together 604 #recipeinbloom

Blueberry Scones

INGREDIENTS:

2 cups unbleached all-purpose flour, 1-1/2 cups frozen blueberries

plus more for dusting 1 teaspoon grated lemon zest

3 tablespoons sugar, plus more for sprinkling 1 cup heavy cream,

1 tablespoon baking powder plus more for brushing

3/4 tsp kosher salt 2 large eggs

6 Tbsp cold unsalted butter, cut into pieces

INSTRUCTIONS:

Preheat oven to 400˚ F. Sift flour, sugar, baking powder, salt into large bowl.

Cut in butter with pastry cutter or fingers until largest pieces are pea size. Stir in

blueberries, lemon zest. In small bowl, whisk together cream, eggs. Make a well

in center of flour mixture. Add cream mixture; stir lightly with a fork until dough

comes together. Turn dough out onto a lightly floured surface and knead a few

times to bring together. Pat into a 6-inch square, about 1-1/2 inches thick. Using

a sharp knife dipped in flour, cut dough into four squares, and cut diagonally to

form eight triangles. Transfer to parchment-lined baking sheet. Brush tops with

cream, sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Let cool

on sheet 5 minutes, then transfer to a wire rack to cool completely.