Blueberry Scones!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (leavening agent)
• 1/2 teaspoon Salt (fine sea salt)
• 1/4 cup Granulated Sugar (for dough)
• 1/2 cup Unsalted Butter (cold, cut into cubes)
• 1 teaspoon Lemon Zest (finely grated from one lemon)
• 1 cup Blueberries (fresh or frozen; if frozen, do not thaw)
• 1/4 cup Heavy Cream (for dough)
• 1 Large Egg (room temperature)
• 2 tablespoons Heavy Cream (for brushing tops)
• 2 tablespoons Granulated Sugar (for sprinkling on top)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the dough.

   Time: PT10M

   Temperature: 400°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together the sifted flour, baking powder, salt, granulated sugar, and lemon zest until evenly distributed.

   Time: PT5M

3. Cut in Butter

   Add the cold butter cubes to the dry mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT3M

4. Add Wet Ingredients

   Create a well in the center, pour in the heavy cream and the beaten egg, then gently fold in the blueberries. Mix just until the dough comes together; it should look slightly shaggy.

   Time: PT4M

5. Pat and Fold the Dough

   Turn the dough onto a lightly floured surface. Pat it into a 1‑inch thick rectangle, then fold it into thirds like a letter. Pat again, and repeat the folding two more times for a total of three folds.

   Time: PT5M

6. Shape Wedges

   Using a sharp knife, cut the folded rectangle into eight equal wedges. Transfer the wedges to the prepared baking sheet lined with parchment paper, spacing them about 2 inches apart.

   Time: PT3M

7. Brush and Sprinkle

   Brush the tops of each wedge with the remaining heavy cream and sprinkle evenly with the 2 tablespoons of granulated sugar.

   Time: PT2M

8. Bake

   Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out clean.

   Time: PT18M

   Temperature: 400°F

9. Cool

   Remove the scones from the oven and transfer the sheet to a wire rack. Let them cool for about 10 minutes before serving.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

2g