Scone recipe

I found this recipe for scones and they are excellent. I am not a big scone fans (i am not a breakfast fan, but my hubby is). Everyone loved these from the 3 year old, passing through the 5 year old to the man of the house.

Enjoy!

• 2 cups flour


• 3 tablespoons sugar plus more for sprinkling tops


• 1 tablespoon baking powder


• 3/4 teaspoon salt


• 6 tablespoons butter cold and cut into pieces (3/4 stick)


• 1 1/2 cups blueberries picked over and rinsed


• 1 teaspoon lemon zest grated


• 1/3 cup heavy cream or milk,  plus more for brushing tops


• 2 large eggs , lightly beaten

Directions

Heat  oven to 400 degrees.
 In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
Using a fork, whisk together cream and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with a fork and stir in blueberries and zest.
Mix just until dough comes together.
Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick.
Using a floured knife, cut into four 3-inch squares.

Cut squares in half on the diagonal to form eight triangles, or whatever shapes you want.

Transfer to a greased baking sheet line ( I lined mine with parchment paper). Brush tops with cream and sprinkle with sugar.

Bake until golden brown, 20 to 22 minutes.
Transfer scones from baking sheet to wire racks to cool.