Blueberry Scones Recipe

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   1.

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   Adjust rack to center of oven, and heat to 400F.

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   Place a Silpat baking mat on a baking sheet, and set aside.

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   2.

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   In a large bowl, sift together flour, 3 Tbsp.

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   sugar, baking pwdr, and salt.

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   Using a pastry blender, or possibly two knives, cut in butter till the largest pcs are the size of small peas.

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   Stir in blueberries and zest.

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   3.

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    Using a fork, whisk together cream and egg in a liquid measuring c.. Make a well in the center of dry ingredients and pour in cream mix.

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    Stir lightly with fork just till dough comes together.

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    Turn out onto a lightly floured surface, and knead a few times to mix well.

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    4.

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    Pat dough into a 6-inch square about 1 1/4 inches thick.

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    Using a floured knife, cut into four 3-inch squares.

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    Cut squares in half on the diagonal to create eight triangles.

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    Transfer to prepared baking sheet.

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    Brush tops with cream and sprinkle with sugar.

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    Bake till golden, 20 to 22 min.

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    Transfer scones from baking sheet to wire racks to cold.

* Per serving · 4 servings · Values may vary.

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