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Add a photoServings: 8
Ingredients
- 2 c. all-purpose flour
- 3 Tbsp. sugar plus more for sprinkling tops
- 1 Tbsp. baking pwdr
- 3/4 tsp salt
- 6 Tbsp. (3/4 Stick) Cool Unsalted Butter Cut In Pcs
- 1 1/2 c. fresh blueberries picked over and rinsed
- 1 Tbsp. grated lemon zest
- 1/3 c. heavy cream plus more for brushing tops
- 2 lrg Large eggs lightly beaten
Directions
- 1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking mat on a baking sheet, and set aside.
- 2. In a large bowl, sift together flour, 3 Tbsp. sugar, baking pwdr, and salt. Using a pastry blender, or possibly two knives, cut in butter till the largest pcs are the size of small peas. Stir in blueberries and zest.
- 3. Using a fork, whisk together cream and egg in a liquid measuring c.. Make a well in the center of dry ingredients and pour in cream mix. Stir lightly with fork just till dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
- 4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to create eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake till golden, 20 to 22 min. Transfer scones from baking sheet to wire racks to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 240 | |
| Calories from Fat 107 | 45% |
| Total Fat 12.11g | 15% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 711mg | 30% |
| Potassium 78mg | 2% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.85g | 2% |
| Protein 5.18g | 8% |
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