Tender triangular scones packed with fresh blueberries and lemon zest.
Ingredients
- 2 cups flour
- 3 tbsp sugar, plus more for sprinkling on tops
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp (3/4 stick) cold unsalted butter, cut into pieces
- 1 1/2 cup fresh blueberries, rinsed
- 1 tsp grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
Steps
- Preheat oven to 400 degrees. Place parchment paper on a baking sheet.
- In a large bowl, sift together flour, 3 tbsp sugar, baking powder and salt.
- Cut in butter until the pieces are the size of small peas.
- Stir in blueberries and zest.
- With a fork whisk together cream and egg in a cup.
- Pour cream mixture into the center of dry ingredients.
- Stir lightly with fork just until dough comes together.
- Turn out onto a lightly floured surface, and knead a few times to combine.
- Pat dough into a 6 x 6 square about 1 1/4 " thick.
- With a floured knife, cut into 4 (3") square.
- Cut square in half on the diagonal to form triangles.
- Transfer to prepared baking sheet.
- Brush tops with cream and sprinkle with sugar.
- Bake until golden brown, 20-22 min.
- Cool on a rack.
Notes
- Sometimes you can just pat dough into circle and cut into 6-8 pieces with a knife and separate pieces 1/2" apart.