Try a New Recipe Tuesday - Blueberry Scones

Who does not like baked goods for breakfast? These are also perfect for coffee breaks and snacks. Here is a favorites of our ours, which never disappoints, and easy to do.

Blueberry Scones


Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus more for sprinkling tops
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
• 1 to 1 1/2 cups fresh blueberries, picked over and rinsed  
• 1 teaspoon lemon, zest of, grated
• 1/3 cup heavy cream, plus more for brushing tops
• 2 large eggs, lightly beaten

Preparation:

1. Adjust rack to center of oven, and heat to 400 degrees.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
3. Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
4. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
5. Turn out onto a lightly floured surface, and knead a few times to mix well.
6. Pat dough into a 1 to 1 1/2 inch thick circle, and cut into triangles (about 8). You could also make them into squares if you want.
7. Transfer to prepared greased baking sheet. Brush tops with cream and sprinkle with sugar.
8. Bake until golden brown, 20 to 22 minutes.
9. Transfer scones from baking sheet to wire racks to cool.

PS: The last time I made these I added some cranberries and they turned out pretty good.

Enjoy!! These are moist and tasty!