Blueberry Dessert Scones

By á-25168

Ingredients

• 2 cups all purpose flour
• 1/3 cup plus 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoon lemon zest
• 1/4 teaspoon ground cardamon
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter
• 1 1/2 cups blueberries
• 3/4 cups plus 1 tablespoon heavy cream
• 2 large eggs
• 1/4 teaspoon vanilla extract

Preparation

Step 1

Line 2 small baking sheets with parchment paper. In a large bowl, whisk flour, 1/3 cup sugar, baking powder, zest, cardamon & salt until combined. Cut in butter with a pastry blender until mixture resembles caorse meal. Gently fold in blueberries.

In a 2 cup glass measuring cup, whisk 3/4 cup cream, eggs & extract until blended, slowly stir into dry ingredients just until a wet dough comes together. Divide in half.

With floured hands, transfer dough to each prepared sheet. Pat each into a 6 1/4" round, 1" thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.

Heat oven to 375 degrees. Brush dough with remaining cream & sprinkle with remaining 2 tablespoons of sugar. Bake 24 minutes, or until scones are golden & a toothpick inserted into the center comes out clean. Serve warm. Makes 16 scones.