I love, love, love dessert! To be honest though, sometimes I am just looking for a little something that is not overly sweet to have with a cup of coffee after dinner. These blueberry scones are great for that, they are also great for breakfast. They are bursting with blueberries and have just enough sweetness to hit the spot. Check out how to make them.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, add flour, sugar, baking powder, and salt.
Add the butter to the bowl. Make sure you cut it into fairly small pieces because it will be easier to incorporate into the dry ingredients.
Use a pastry cutter or 2 knives to cut the butter into the dry ingredients until you reach a crumblike texture.
Stir in the blueberries and lemon zest.
Whisk together the cream and the eggs.
Make a well in the center of the dry ingredients and add the cream/egg mixture.
Use a fork to gently incorporate the dry ingredients into the wet ingredients.
Place the dough on a lightly floured surface and gently knead until dough forms into a ball. Be gentle so that you don’t squish all of the blueberries. It’s okay if a few burst, but you don’t want all of the blueberries to burst.
Shape the dough roughly into a square shape about 1 and 1/2 inches thick. Cut the square into 4 equal pieces.
Cut each square in half again. You will now have 8 triangles.
Place the triangles on the parchment lined baking sheet.
Brush each scone with a little heavy cream and a sprinkle of sugar.
Bake 22-24 minutes until golden brown and delicious.
Place the scones on a baking rack to cool.
These scones are so delicious! Try not to eat them all in one day, but they should be eaten within a few days for the freshest taste.