• 2 cups all-purpose flour
• 1 tbl baking powder
• 3 tbl sugar
• 1/2 tsp salt
• 5 tbl butter (cold and cubed)
• 1 tsp grated lemon zest
• 1 cup heavy cream
• 1/2 cup fresh blueberries

1. Preheat oven to 425 degrees
2. In a small bowl toss blueberries with a spoonful of flour. This will keep the blueberries from sinking to the bottom of the scones. In a large bowl, combine all dry ingredients. Pour dry mix onto counter top. Cut in butter and lemon zest using a pastry blender or your hands until mixture resembles a dry meal.
3. Make a well in the dry mixture and add the heavy cream little by little, cutting in until dough forms. Cut the berries in the dough for a little bit, to chop up a few, but not turning them into mush. Form dough into a disk, wrap and refrigerate for 20 minutes.
4. Lightly flour surface and turn refrigerated dough onto it. Knead dough till slightly sticky and press into circle shape. Cut into wedges. Place wedges onto a sheet pan lined with parchment paper and brush wedges with milk and coat with sanding sugar. Bake 15-20 minutes till golden brown. Serve warm.

This is a recipe from my pastry arts class. These are delicious and the flavors are subtle and fantastic.