Blueberry Lemon Scones

Anna Ferreira

Yield: 16 Scones

2 3/4 cups all-purpose flour
1/6 cup brown sugar
1/6 cup white sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup unsalted butter, cubed and frozen
2 1/2 cups blueberries
1 egg
1 1/2 teaspoons vanilla extract
1 tablespoon lemon zest
1 cup heavy cream

2 teaspoons lemon zest
2 tablespoons sparkling sugar
2 tablespoons salted butter, melted

Mix flour, sugars, salt, and baking powder in a large bowl.

Add frozen butter and mix in by hand, breaking up large chunks.

Gently toss in blueberries.

Stir together egg, vanilla, zest, and heavy cream. Incorporate into flour mixture, using your hands if needed.

Deposit scones onto parchment-lined cookie sheet using an ice cream scoop.

Freeze 30 minutes. Brush with butter and sprinkle with sugar and zest.

Bake at 425 degrees Fahrenheit for 20-25 minutes, or until golden brown.

Note: Unbaked scones can be frozen overnight if desired. Bake at 425 degrees Fahrenheit without defrosting for 22-30 minutes, or until golden brown.