Ingredients
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2 cups All-Purpose Flour
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1/2 cup Sugar
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1/2 tsp Salt
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2 tsp Baking Powder
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1 Egg
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6 Tbsp Unsalted Butter
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2 tsp Pure Vanilla Extract
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1 cup (divided) Heavy Cream
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1 pint Blueberries
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1 Lemon
Directions
Steps
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1
Done
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Either use a sheet pan with parchment paper or do the baking directly in a cast iron pan. |
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2
Done
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Combine all the dry ingredients and mix. Cut the butter into small chunks and knead into the dry ingredients with the pulse setting on a mixer, or using your fingers. |
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3
Done
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Divide the cream to save 1/4 cup for the end. Combine all the wet ingredients and mix. Then combine with the dry ingredients to form the scone dough. Add a bit of lemon juice, and a bit of lemon zest. Stir in the blueberries. |
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4
Done
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If needed, use extra flour on your hands to carefully knead the dough into a circular shape. Place on a parchment sheet on a sheet pan or into a cast iron pan. Slice into 6 wedges (e.g., with a pizza cutter). |
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5
Done
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Brush the top with the remaining cream. Sprinkle extra sugar on top - sanding sugar is preferred, but granulated sugar also works. Bake for about 18-20 minutes until the top is slightly golden. |
