Blueberry Scones
2 c flour of your choice (regular works best, and depending on the type, add more for consistency) 1/3 c sugar, plus a little extra for sprinkling 2 tsp baking powder 1/2 tsp salt 1/2 c cold butter or margarine 1 c blueberries (fresh, frozen will also work) zest from 1 lemon 1 large egg (can use an egg sub) 3/4 c cream + 2 tbsp for brushing, milk or any milk (fat is helpful in this) 1 tsp vanilla Zest a lemon and set the zest aside. Prepare blueberries by washing or removing excess ice. Prepare a baking sheet with parchment paper or a silicon mat or other favorite prep. In a large bowl, mix the flour, sugar, baking powder and salt together. Add cold butter and using a pastry blender, blend until course. Stir in the blueberries and lemon zest. In a small bowl, mix the 3/4 c cream and egg. Pour this into the larger bowl and mix with a large spoon or spatula until moistened. Turn onto a floured surface and knead this lightly adding flour if needed to get it gently t...