Lemon Blueberry Scones

We have a new favorite... as of tonight. :)

I just love the lemon-blueberry combo and I love scones, so to put them together just seemed perfect. This recipe comes from an incredible cookbook that every newlywed should own: The New Best Recipe. It has 1000 pages of recipes and cooking tips! Heaven! [Thanks, Mom.]

Lemon Blueberry Scones

2 cups (10 ounces) unbleached all-purpose flour, preferably a lower-protein brand, such as Gold Medal or Pillsbury*
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 teaspoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
1 teaspoon fresh lemon zest
1/2 cup fresh or frozen (not thawed) blueberries

1. Adjust oven rack to the middle position and heat the oven to 425 degrees.
2. Place flour, baking powder, sugar, and salt in a large bowl and whisk together.
3. Use your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.
4. Mix in lemon zest.
5. Stir in the heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.
6. Transfer the dough and all dry flour bits to a countertop and knead the dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.
7. Cut the scones into 8 wedges. [I tend to like keeping the wedges together in the oven, then cutting all the way through once baked. It leaves the edges softer.]
8. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

*My sweet husband thought he was helping by combining the all-purpose flour with the bread flour into one container. Oops. So I used the mixture and it still turned out fine. A little on the dense side (it rose less this time) but still delicious.

Enjoy!