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Categories:Viewed: 35 - Published at: 4 years ago
Ingredients
- 2 c. all-purpose flour
- 3 Tbsp. sugar plus more for sprinkling tops
- 1 Tbsp. baking pwdr
- 3/4 tsp salt
- 6 Tbsp. (3/4 Stick) Cool Unsalted Butter Cut In Pcs
- 1 1/2 c. fresh blueberries picked over and rinsed
- 1 Tbsp. grated lemon zest
- 1/3 c. heavy cream plus more for brushing tops
- 2 lrg Large eggs lightly beaten
Method
- 1.
- Adjust rack to center of oven, and heat to 400F.
- Place a Silpat baking mat on a baking sheet, and set aside.
- 2.
- In a large bowl, sift together flour, 3 Tbsp.
- sugar, baking pwdr, and salt.
- Using a pastry blender, or possibly two knives, cut in butter till the largest pcs are the size of small peas.
- Stir in blueberries and zest.
- 3.
- Using a fork, whisk together cream and egg in a liquid measuring c.. Make a well in the center of dry ingredients and pour in cream mix.
- Stir lightly with fork just till dough comes together.
- Turn out onto a lightly floured surface, and knead a few times to mix well.
- 4.
- 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 create eight triangles.
- Transfer to prepared baking sheet.
- Brush tops with cream and sprinkle with sugar.
- Bake till golden, 20 to 22 min.
- Transfer scones from baking sheet to wire racks to cold.
