Ingredients
Method
Prepare the Oven and Baking Sheet
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in Butter
- Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients
- In a separate bowl, whisk together the egg, heavy cream, and lemon zest.
Form the Dough
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
Shape and Bake
- Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut into wedges and place on the prepared baking sheet. Sprinkle with sugar.
- Bake for 15-20 minutes or until golden brown.
Cool and Serve
- Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition
Notes
These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.