Blueberry Scones

Ingredients

• 2 cups all purpose flour (240 grams)

• 6 tbsp sugar

• ½ cup frozen butter cut into cubes

• 1 tbsp lemon zest (optional)

• 2 ½  tsp baking powder

• ½ tsp salt

• ½ cup (+ more for brushing) heavy cream (cold)

• 1 egg

• 1 tsp vanilla extract

• 1 cup blueberries

Instructions

1. In a food processor, add in the flour, sugar, baking powder, and salt. Pulse to mix well. Add in the cubed and frozen butter and continue pulsing, stopping when the mixture forms a crumbly dough. Pour the mixture into a bowl and add in the lemon zest and mix well. Then add the blueberries and mix into the dough.

2. In a separate bowl, mix the heavy cream, egg, and vanilla extract until well combined. Drizzle this mixture into the dough, then mix with a spatula until a shaggy dough forms. Using your hands, kneed the dough so all flour is incorporated.

3. Flour a clean surface, as well as your hands, then dump the dough mixture onto the floured surface. Form the dough into a ball, then flatten into an eight inch circle (dough should be about 1 inch thick).

4. Slice the dough into eight equal pieces, then place them on a parchment paper lined baking tray. Then refrigerate or freeze (preferably freeze) for 15 minutes. Preheat the oven to 400 degrees F.

5. Once the oven is preheated and 15 minutes have passed, take out the scones and brush the tops of them with the remaining heavy cream, then bake for 20-25 minutes, or until the top is golden brown. If the scones spread too much in the oven, take them out and reshape them using a spatula.