Light Lemon Blueberry Scones

Submitted by Alicia

"light and delicious, not too sweet"

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 6 scones
• Serves: 6

ingredients

• 1 3⁄4 cups all-purpose flour
• 2 1⁄4 teaspoons baking powder
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄4 cup cold butter
• 2 eggs
• 1⁄3 cup heavy cream
• 1 tablespoon lemon zest
• 1 cup blueberries

directions

1. Set oven to 450 degrees F.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3. Cut the butter into chunks and use a pastry cutter or two knives to cut into the dry ingredients, until the largest pieces of butter are about pea sized.
4. In a separate bowl, whisk the eggs until homogeneous, reserve 2 T of the eggs in a small bowl.
5. Whisk the cream and lemon zest into the eggs.
6. Create a well in the dry ingredients and pour the wet ingredients into the center, mix until just barely combined, do not overmix.
7. Stir in the blueberries and then turn out onto a lightly floured surface, the dough will probably not be holding together yet.
8. Form the dough into a 10" disk that is the same height over the entire surface. Cut into 6 equal wedges.
9. Place onto a non-stick lined sheet pan and brush with the egg wash.
10. Cook in oven for about 15 minutes or until just browned on top. Serve warm or at room temperature.