1/3cuphalf and half plus more for the top of scones
raw or granulated sugar for sprinkling scone tops.
Instructions
preheat oven to 400 degrees F. Use a baking sheet covered with either parchment paper or silicone pad.
Combine flour, sugar, baking powder, lemon zest and salt in a medium sized bowl.
Cut the butter into the flour mixture with a pastry cutter or 2 knives.
stir in the blueberries.
Wisk eggs and cream together and add to flour and butter mixture. Mix with a spatula until combined and turn out onto a work surface and knead the mixture until is just holds together.
Form into a square and use a knife or dough cutter to divide scones into triangles and set them a few inches apart on the baking sheet.
Brush tops with half and half and sprinkle with sugar.
Bake for about 20 minutes until they are lightly browned.