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 to a good consistency and shaped into an 8" round. Cut it into 8 wedges with a pastry cutter. 

Please the wedges on the prepared pan leaving 2 inches between scones. Freeze the entire pan for 20 minutes. Preheat the oven to 400 degrees while they are freezing. 

Remove from freezer and brush with cream and sprinkle with sugar.

Bake 22-27 minutes or until the tops and edges are turning golden. 

Cool at least 10 minutes before serving.