Blueberry Scones
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- zest of one lemon
- 3 tbsp melted butter
- 1¼ cups whipping cream
- 2 tbsp sanding sugar (you can use granulated sugar but I like the crunch of sanding or turbinado sugar)
- ¼ tsp cinnamon
- 1 cup fresh or frozen blueberries
- preheat oven to 425F
- whisk flour, baking powder, salt, and lemon zest in a large bowl until well mixed
- add 2 tbsp of the melted butter and the whipping cream and stir until you have a ragged dough
- turn out dough onto floured counter and knead until it forms a ball, incorporating flour as necessary
- pat or roll dough to ¾" thickness
- cut into rounds with 3" cookie cutter and set on parchment-lined baking sheet
- reroll scraps and continue cutting rounds until you have about 8 rounds
- brush tops of scones with remaining 1 tbsp melted butter
- mound blueberries on each scone, gently pushing the berries into the dough
- combine cinnamon and sanding sugar in a small bowl
- sprinkle scones liberally with cinnamon sugar
- bake at least 20 minutes or until golden brown and well risen
- cool a few moments and serve
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2017/05/05/blueberry-scones/
3.5.3226