Meyer Lemon and Blueberry Sconces
Makes 8 Scones
2 cups All Purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Zest of 1 Meyer lemon (or if it is out of season then use regular lemons)
1/2 cup butter, cold, cut into small cubes (do not let come to room temperature)
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract (use the good stuff-it makes a difference)
1 cup fresh blueberries
Preheat oven to 400Â°
In a large bowl sift dry ingredients (flour, sugar, salt, baking powder). Stir in lemon zest.
Add butter to dry ingredients. Using your hands or a pastry cutter work the butter into the flour. You want small pea size clumps.
In a small bowl, whisk together egg, cream and vanilla. Slowly add wet ingredients to dry creating a dough. It will be a sticky mess, FYI.
Lightly flour (a couple Tablespoons of flour) a cutting board and dump the dough onto it. Gently add the blueberries to the dough. Do not over work or crush the berries.
Make sure your work surface is floured-it will make life a lot easier. Press the dough into a circle about 1" thick. Using a sharp knife cut the circle into 8 triangles.
On a parchment lined baking sheet place the scones about 2" apart.
Brush the scones with a little bit of cream to give them a golden shine (you can skip this step if you are out of energy)
Bake for 15-18 minutes or until golden brown.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com