Tool

• Baking sheet

Ingredients

• 2 cups all‑purpose flour

• ⅓ cup granulated sugar (plus more for sprinkling)

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• 1 cup fresh or frozen blueberries

• Zest of 1 lemon

• ¾ cup cold heavy cream

• 1 cold large egg

Direction

Make the Dough

1. In a large bowl, whisk flour, sugar, baking powder, and salt.

2. Add butter and cut it in using a pastry blender or your fingers until pea‑sized.

3. Stir in blueberries and lemon zest.

4. In a small bowl, whisk cream and egg.

5. Pour over flour mixture and mix gently until mostly moistened — dough should remain slightly crumbly.

Shape

1. Turn dough onto a lightly floured surface.

2. Knead gently a few times to bring it together.

3. Press into an 8‑inch circle.

4. Cut into 8 wedges.

5. Place wedges on a parchment‑lined small baking sheet and freeze for 20 minutes.

Bake

1. Preheat oven to 400°F. Line a large baking sheet with parchment.

2. Transfer frozen scones to the prepared sheet, spacing them 2 inches apart.

3. Brush lightly with cream and sprinkle with sugar.

4. Bake 20–25 minutes, until tops are lightly browned and edges are golden.

5. Cool at least 10 minutes before serving.

Notes

• Flour your knife or bench scraper to prevent sticking when cutting.

• Press straight down when cutting — dragging the blade seals edges and prevents proper rise.

Nutrition

(per scone)

Calories: 343kcal • Carbs: 36g • Protein: 5g • Fat: 20g
Saturated Fat: 13g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 5g • Trans Fat: 0.5g
Cholesterol: 76mg • Sodium: 268mg • Potassium: 81mg • Fiber: 1g • Sugar: 11g
Vitamin A: 723IU • Vitamin C: 3mg • Calcium: 87mg • Iron: 2mg