Blueberry Scones

Prepare work space and gather all ingredients.  

Preheat oven to 375°F


2 Cups Flour

1/2 Cup Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

3/4 Cup Cold Butter (Unsalted)

1/2 Cup 35% Cream

1/2 Cup Blueberries (or as desired)

2 Large Eggs

Zest from one Lemon

2 Tablespoons Melted Butter


Mix together dry ingredients. 

Grate cold butter and then mix butter with dry ingredients using a pasty blender.

Add eggs, cream and lemon zest.

(Do not over mix the dough - less is best for a light and fluffy scone.)

Gently fold in the blueberries with the dough mixture.

Rather than rolling the dough, spoon the dough into a scone pan and then flatten with back of spoon to even out the batter and shape the scone.  Brush the top of the scones with melted butter.

Bake at 375°F for approximately 20-25 minutes or until the scones are a golden brown.

Serve with lemon curd and cream, if desired.