Easy to make Lemon Blueberry Scones, so fresh tasting! Use fresh or frozen blueberries. Hot out of the oven or warmed up the next day, they are delicious!
Preheat oven to 400 degrees and line a large baking sheet with parchment paper or silicone baking mat.
In large bowl, combine flour and butter until butter is incorporated into the flour and butter is the size of small pebbles. Stir in sugar, baking powder and salt.
Add lemon zest and blueberries, toss until blueberries are coated in the flour mixture.
Combine 3/4 cup cream, egg and vanilla in small separate bowl. Add to dry ingredients. MIX GENTLY. Folding until just mixed. (over mixing can keep your scones from rising).
Turn dough out onto a floured surface and shape in an 8-10 inch circle pressing together gently until the dough holds together.
Slice into 6 wedge scones. Place on prepared sheet pan. Brush with additional heavy cream and sprinkle with raw sugar if desired.
Bake for 15-18 minutes or until brown on top. Serve with butter, honey or lemon curd if desired.