Blueberry Lemon Scones

Ingredients

• 2 cups All Purpose Flour
• 6 tbsp White Sugar
• 1 tbsp Lemon Zest
• 2 1/2 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 8 tbsp Unsalted Butter
• 1/2 cup Whipping Cream
• 1 Large Egg
• 1 1/2 tsp Vanilla Extract
• 1 cup Fresh Blueberries
• 2 tbsp Milk

Instructions

1. 1

   In a large bowl, whisk the flour, sugar, lemon zest, baking powder, and salt. Using the large holes of a box grater, shred the frozen butter. Add the butter to the flour mixture and use a pastry blender to combine until the mixture comes together in pea-sized crumbs. Place the bowl in the freezer for 5 minutes before continuing.

2. 2

   In a small bowl, whisk 1/2 cup of cream, the egg and vanilla. Remove the flour mixture from the freezer. Drizzle the cream mixture over the flour mixture and add the blueberries. Gently mix with a spatula or wooden spoon until everything appears moistened and ingredients are just combined.

3. 3

   Pour crumble mixture onto a lightly floured surface and with lightly floured hands, work the dough into a ball. The dough should be sticky and shaggy. If it's too sticky, sprinkle a little more flour on top. Press the dough into an 8 inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.

4. 4

   Arrange the scones 2-3 inches apart on a prepared baking sheet. Using a pastry brush, brush the milk over the scones. Cover lightly and refrigerate for 15 minutes.

5. 5

   Preheat oven to 400 F. Bake for 22 to 25 minutes or until lightly brown don top and golden around the edges. Let rest on a cooling rack for 5 minutes before serving.