Blueberry Scones
- Preparing Time: 30 minutes
- Total Time: 50 minutes
- Served Person: 10
- 1 1/2 teaspoons baking powder
- 2 cups flour
- 1/2 cup heavy whipping cream
- 1/2 cup sugar
- 1 large egg lightly beaten
- 1/3 teaspoon salt
- 1 1/2 teaspoons lemon zest i use the zest from one lemon
- 6 tablespoons unsalted butter chilled and cut into cubes
- 1 1/3 cups blueberries
- 2 tablespoons milk or heavy whipping cream
- 3 teaspoons sugar i use raw sugar or decorative sugar for this part, but regular sugar works fine too
- Carbohydrate 61.6791035680012 g
- Cholesterol 55.832 mg
- Fat 12.224625608 g
- Fiber 1.60603228369814 g
- Protein 4.315438024 g
- Saturated Fat 7.3387414178 g
- Serving Size 1 1 Serving (121g)
- Sodium 68.2346376 mg
- Sugar 60.0730712843031 g
- Trans Fat 0.925300993399999 g
- Calories 367 calories
Preheat oven at 385 degrees. Cover a cookie sheet in parchment paper. (If you do not have parchment paper you can use cooking spray on the cookie sheet, but be careful to not burn the bottom of the scones when baking.) Lightly flour a clean surface area (to be used later as a place to shape and cut the dough). Combine flour, baking powder, sugar (1/2 cup) and salt in a large mixing bowl. Use a pastry cutter or fork to cut in butter until mixture is crumbly or butter pieces are no larger than the size of a pea. Add lemon zest to mixture. Combine lightly beaten egg and heavy whipping cream (1/2 cup). Stir egg and cream mixture into the large mixing bowl. Fold blueberries into mixture. Dump the mixture onto a lightly floured surface. Pat mixture into a circle, about 1/2 inch thick. Brush with 2 tablespoons of milk. Sprinkle with 3 teaspoons of sugar. Using a floured pizza cutter, or knife, cut circle into 10 wedges. Place wedges on parchment paper covered baking sheet. Bake in 385 degree oven for 18-20 minutes, or until lightly browned.
