Blueberry Scones

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
3 tablespoons	45ml	Sugar - plus more for
		Sprinkling tops
1 tablespoon	15ml	Baking powder
3/4 teaspoon	3.8ml	Salt
6 tablespoons	90ml	Cold unsalted butter - (3/4 stick) - cut into pieces
1 1/2 cups	355ml	Fresh blueberries - picked over,
		And rinsed
1 teaspoon	5ml	Grated lemon zest
1/3 cup	78ml	Heavy cream - plus more for
		Brushing tops
2		Eggs - lightly beaten (large)

Recipe Instructions

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat on a baking sheet, and set aside.

In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.

Using a fork, whisk together the cream and the eggs in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

This recipe yields 8 scones.

Source:
Culinary Cafe at http://www.culinarycafe.com

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