Lemon Blueberry Scones *

Yields 8 scones

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
2 lemons, zested
Pinch of salt
8 tablespoons (1 stick) butter, cold and cubed
1/2 cup heavy whipping cream
1 large egg
1 cup blueberries (fresh or frozen)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).

In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream into scone mixture and mix until it comes together as a dough. Stir in the blueberries (over-mixing the blueberries will burst the berries and dye the batter purple—try to avoid this). Note: scone batter may be very thick and make it difficult to incorporate blueberries by hand. You may add the blueberries into the flour mixture before adding the cream; more blueberries may burst and dye the batter purple, but the taste will be just the same.