plus more to sprinkle on scones
cold and cut into small pieces
plus more to brush on the scones
Preheat oven to 400 Degrees. Line a baking sheet with parchment paper.
In a large bowl, add flour, sugar, baking powder, and salt.
Use a pastry cutter or 2 knives to cut the butter into the dry ingredients until resembles a crumblike texture.
Mix lemon zest and blueberries into the dry ingredients.
Whisk together cream and eggs.
Make a well in the center of the dry ingredients and pour the cream/egg mixture in the center.
Use a fork to gently incorporate the wet and dry ingredients together.
Place the dough onto a lightly floured surface and knead a few times to form a dough ball.
Shape the dough into a 1 and 1/2 inch thick square. Cut into 4 equal pieces and then cut each square in half to form 8 triangles.
Place scones on baking sheet. Brush with heavy cream and sprinkle with sugar.
Cook 22-24 minutes until golden brown.