Ingredients
2 c. unbleached all-purpose flour
3 tbsp granulated sugar, plus more for sprinkling
1 tbsp baking powder
3/4 tsp sea salt
6 tbsp cold unsalted butter, cut into pieces
1 1/2 c. fresh blueberries
1 tsp grated lemon zest (optional)
1/3 c. heavy cream
2 large eggs, lightly beaten
Directions
1. Preheat oven to 400 degrees F.
2. In a bowl, sift flour, 3 tbsp sugar, baking powder, and salt together. Cut in butter.
3. Using a fork, whisk egg and cream together in a cup. Pour into the center of the dry ingredients. Stir lightly until the dough comes together.
4. Carefully fold in blueberries. I suggest that the bowl you are mixing the flour in be large enough to accommodate all the ingredients because kneading the dough on a floured board just doesn't seem feasible, at least, not to me. And this way it is far less messy. Though, that's not to say you won't make a mess.
5. Turn out dough onto a floured board and pat into a square-like shape, roughly 1 1/2 inches thick. Cut into scone-like shapes (usually triangles, but any shape will do). Transfer to a baking sheet lined with parchment paper.
6. Sprinkle tops of scones with granulated sugar.
7. Bake for 20-22 minutes or until golden brown. Let cool on wire racks before eating.
