-
1
Preheat oven to 375; lightly butter an 11-inch diameter circle in the center of a baking sheet.
-
2
In a bowl, stir the flour, sugar, baking powder, and salt together.
-
3
Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.
-
4
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
-
5
In a small bowl, stir the eggs, milk, vanilla, and lemon peel together.
-
6
Add the egg mixture to the flour mixture and stir to combine; the dough will be sticky.
-
7
With lightly floured hands, gently knead in the blueberries until evenly distributed.
-
8
With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
-
9
Make the topping: in a bowl, stir the flour, brown sugar, and cinnamon together.
-
10
Cut the butter into 1/2 inch cubes and distribute over the flour mixture.
-
11
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
-
12
Sprinkle the topping mixture evenly over the dough to cover.
-
13
Press crumb topping lightly into the dough.
-
14
With a serrated knife, cut circle into 8 wedges; bake 30-35 minutes, until the top is lightly browned and a cake tester comes out clean.
-
15
Remove the baking sheet to a wire rack and cool for 15 minutes.
-
16
Using a spatula, transfer the scones to the wire rack to cool.
-
17
Recut the wedges, if needed, and serve.
