Blueberry Scones

I have always wondered about the scones and why I hear people raving about them. I have had them at various tea and coffee shops and thought they were very much like a biscuit. I love biscuits and learned to make them years ago when PBS was the only station that ran food programs and Jeff Smith of the Frugal Gourmet showcased them. Up until that time I had only, sadly, experienced canned biscuits. I make biscuits at least once a week because my family loves them. I love biscuits but are the rave worthy? After watching and listening to many English chefs talk about scones, I found a recipe to try, and they are Oh My Goodness good!!! You must try these.

Blueberry Scones

makes an 8 inch circle for wedges or 10 medium biscuits

2 cups flour

3 tablespoons sugar

1/2 teaspoon salt

4 tablespoons butter cut into small pieces (make cubes)

1 large egg lightly beaten

1 teaspoon lemon zest

3/4 cup of heavy cream

1 cup blueberries (don't thaw if they are frozen)

Mix the dry ingredients in a large bowl

Add butter and lemon zest. Cut butter into flour with a pastry blender or two knives until the flour looks like coarse meal with peas in it. Don't over work the butter and flour. It should be crumbly.

Add the blueberries and toss in the flour butter mixture.

Add the cream and stir until batter comes together but still crumbly.

Dump out the dough mixture onto a floured board and knead the dough lightly a couple of times.

Cut out with a biscuit cutter or any round shape or a larger circle for wedges.

Brush tops with softened butter.

Bake at 425 F for 12 minutes on a greased or parchment lined baking sheet.