Blueberry Lemon Scones
- 2 Cups flour
- ⅓ Cup Sugar
- ½ teaspoon salt
- Add and combine:
- Zest of one lemon
- 1 cube FROZEN butter, grated
- ⅔ Cup Heavy whipping cream (can use less, but I needed the full ⅔)
- 1 egg
- 1 teaspoon vanilla.
- 1 Cup frozen or fresh blueberries.
- Preheat oven to 400 degrees. Combine in a bowl the dry ingredients.
- Whisk together to incorporate and lighten.
- Add the lemon zest and combine.
- Add the butter and cut in with a pastry tool until it resembles corn meal.
- In a separate small bowl (I use a 2 cup glass measuring cup), whisk together cream, egg, and vanilla.
- Drizzle the wet ingredients over the dry and combine.
- I use a rubber spatula and stir just until no dry patches are left. Add the blueberries and stir lightly until combined.
Recipe by Table for Fifty at https://tableforfifty.com/blueberry-lemon-scones/
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