My parents were just here visiting for my husband's graduation and brought me blueberries from their backyard. I had to figure out how I was going to use all the blueberries. One container is already in my freezer because I knew I wouldn't use them before they went bad. These scones are delicious, I might just make another batch to use the rest of my not-yet-frozen blueberries!
Lemon Blueberry Cream Scones
Recipe from: The America's Test Kitchen Family Cookbook
2 cups all purpose flour
3 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces
1 teaspoon lemon zest
1 cup heavy cream
1 cup blueberries
Adjust oven rack to middle position and heat oven to 450 degrees. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 6 pulses. Add lemon zest. Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.
Add blueberries and quickly pulse once to combine. Transfer the dough to a large bowl. Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.
Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5-10 seconds. Press the dough into a 9-in cake pan. Unmold the dough and cut into 8 wedges. Place wedges on an ungreased baking sheet.
Bake until the scone tops are light brown, 12-15 mins. Cool on a wire rack for at least 10 mins.
I don't have a food processor, so I used a spatula to mix all the ingredients together and a pastry blender to mix in the butter. When I make these again, I will probably cut them into smaller wedges, maybe about 12, because then I could have more than one at a sitting!