Blueberry Scones

Ingredients:

• 2 cups all-purpose flour ((240g))
• ⅓ cup granulated sugar (plus more for sprinkling (66g))
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter (cubed (113g))
• 1 cup fresh or frozen blueberries ((6oz / 170g))
• zest of 1 lemon
• ¾ cup heavy cream ((180mL))
• 1 large egg
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Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
2. In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
3. Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
4. Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
5. Meanwhile, preheat the oven to 400F.
6. Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.
7. Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.