A recipe for blueberry scones involves making a pastry from flour mixed with sugar, baking powder, salt and butter that is mixed with cream and eggs. Blueberries and lemon zest add flavor to the scone mixture.
To make blueberry scones, place a rack in the middle of the oven, and preheat the oven to 400 degrees Fahrenheit. In a large bowl, sift together 2 cups of all-purpose flour, 3 tablespoons of sugar, 1 tablespoon of baking powder and 3/4 teaspoon of salt. Cut in 6 tablespoons of cold unsalted butter until the chunks of butter become the size of peas. Stir in 1 1/2 cups of fresh blueberries and 1 teaspoon of grated lemon zest.
Whisk together 1/3 cup of heavy cream and 2 large eggs, make a well in the center of the dry ingredients, and pour in the liquid mixture. Stir with a fork until the dough forms, and then put the dough on a floured surface before kneading it a few times. Pat the dough until it forms a 6-inch square and is 1 1/4 inches thick, and then use a floured knife to cut it into four 3-inch squares. Cut the four squares on the diagonal to make eight triangles, and transfer the scones to a baking sheet with a baking mat. Brush the tops of the scones with heavy cream, and after sprinkling with sugar, bake them for about 20 minutes or until golden brown.