Ingredients Directions
1) 2 cups flour

Preheat oven to 375 F. 

In a large bowl stir together dry ingredients (1-4). Cut in butter with pastry cutter or fork, until you have coarse crumbs. Gently stir in blueberries and lemon zest.

Separately beat together eggs and half and half. Add slowly to dry ingredients stirring gently. Knead until dough comes together. Do not over mix! The mixture will be a little wet.

On a lightly floured surface take half of the dough and pat out a 6" circle. Cut out 2" circles with biscuit cutter. Repeat with the rest of the dough, making 12 scones.

Place on cookie sheet and brush the scones with milk and sprinkle with sugar and lemon zest. Bake for 15-20 minutes and golden brown.

2) 1/4 cup sugar
3) 1 tbsp baking powder
4) 1/4 tsp salt
5) 1/4 cup cold unsalted butter, cut into small pieces
6) 1 cup fresh blueberries

7) 1 tbsp. lemon zest
8) 1 egg
9) 3/4 cup half and half
10) 1 tbsp. milk
11) 2 tbsp sugar
12) 1 tsp lemon zest