2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1/4 cup cold unsalted butter, cut into small pieces
1 cup fresh blueberries
1 tbsp. Plus 1 tsp. grated lemon zest, divided
3/4 cup half and half or cream
1 tbsp. milk
2 tbsp. granulated sugar
Preheat oven to 375°F (190°C).
In a large bowl, stir flour, sugar, baking powder and salt together. Mix the small pieces of butter with dry ingredients using your fingertips, until mixture resembles fine meal. Add the blueberries and 1 tbsp. lemon zest and toss gently.
In a separate bowl, lightly beat egg and cream together and add slowly to dry ingredients. Stir mixture gently and then knead until it just comes together. Do not overmix. (The berries will break up a bit and the mixture will be wet.)
Divide dough in half and shape into two 6-inch rounds on a lightly floured surface. Using a 2-inch cookie cutter or inverted glass, cut dough into 2-inch circles. Place scones on an ungreased baking sheet and brush with milk. Combine granulated sugar and the remaing 1 tsp. lemon zest and sprinkle over scones. Bake for 15 to 20 minutes.
Makes 12 scones.
Tip: Serve scones with honey, preserves and clotted cream, sold in stores as Devonshire cream or English Double Devon cream.
Date: June 27, 2004