Blueberry Lemon Scones
 
Ingredients
  • 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.
Instructions
  1. Preheat oven to 400 degrees. Combine in a bowl the dry ingredients.
  2. Whisk together to incorporate and lighten.
  3. Add the lemon zest and combine.
  4. Add the butter and cut in with a pastry tool until it resembles corn meal.
  5. In a separate small bowl (I use a 2 cup glass measuring cup), whisk together cream, egg, and vanilla.
  6. Drizzle the wet ingredients over the dry and combine.
  7. 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/