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 to mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients
- In a separate bowl, whisk together the egg, heavy cream, and lemon zest.
Combine Mixtures
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the blueberries.
Shape the Scones
- 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.
Bake
- Sprinkle the tops with granulated sugar and 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.