Lemon Blueberry Scones

Our weekday routine is usually pretty hectic with both of us grabbing fruit on our way out the door to work. On the weekends on the other hand, Alan and I look forward to making breakfast together and enjoying a cup of coffee and a good book book on the patio.  These lemon blueberry scones are delicious – they are perfectly crumbly with a buttery center.

Ingredients:

2 cups gluten-free flour (or all-purpose)

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar, plus more for sprinkling

5 tablespoons unsalted butter, cold, cut in chunks

1 cup heavy cream, plus more for brushing the scones

zest of 1 lemon

1 cup fresh blueberries

Directions:

Preheat the oven to 400 degrees.  Sift together the dry ingredients in a medium bowl. Using a pastry blender, cut in the butter to coat the pieces with the flour to achieve a crumbly mixture. Make a well in the center and pour heavy cream and then follow with the zest of the lemon and fold together.  Next, fold the blueberries into the batter in carefully. Don’t overwork the dough or mash the blueberries.  Using a tablespoon, spoon out the dough and place the scones on an engrossed cookie sheet.  Brush the tops with a little heavy cream and sprinkle of sugar.  Bake for 15 – 20 minutes until golden brown.