Oh. My. Goodness. We're having blueberry scones this morning!
2 cups all-purpose flour
3 tbsp. sugar, plus a little for topping
1 tbsp. baking powder
¾ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1 ½ cup fresh blueberries, stems removed
1 tsp. grated lemon zest
1/3 cup heavy cream, plus some for topping
2 large eggs, lightly beaten
Preheat the oven to 400°. Line a baking sheet with parchment paper or lightly butter the pan.
In a large bowl sift all of the dry ingredients together, add the butter and continue to cut it into smaller pieces until it is well incorporated into the flour.
Stir in the blueberries and lemon zest.
Next, use a fork, whisk together cream and eggs in a liquid measuring cup and pour into the dry ingredients. Mix until it forms dough.
Pat dough into a 6 in. circle about 1 ¼ in. thick. With a floured knife, cut dough into 6 slices and place on a baking sheet. Brush with the cream & egg mixture and sprinkle with sugar.
Bake for 15 – 20 minutes until lightly brown. Remove from oven and let cool on a wire baking rack for 5 minutes.
Serve warm and enjoy!