These blueberry scones have a perfect, soft interior that pairs amazingly with the crunchy exterior. Although I am not a fan of blueberries, these scones bring out the best of them. Make these and breakfast will never be the same!

Ingredients:

-2 cups all purpose flour

-⅓ cup granulated sugar

-2 tsp. baking powder

-½ tsp. of salt

-1 stick (8 tbs), cubed

-zest of 1 lemon

-¾ cup of heavy cream or Greek yogurt

-1 egg

-1 cup of fresh blueberries

Steps:

Step #1: In a large bowl, add the flour, baking powder, salt, and sugar, mix to combine. After, add the cubed butter and break using your fingers. Create small pea sized balls of butter.

Step #2: Add the lemon zest to the bowl and set aside. In a smaller bowl, add the heavy cream (or Greek yogurt) and one egg. **If using yogurt, you may want to occasionally add milk to create a heavy cream constancy.

Step #3: Add the wet mixture into the dry and mix. Wash the blueberries and add them into the mixture as well. Flour the surface and knead the dough for 5 minutes. Separate the dough into seven equal pieces and put into the freezer for thirty minutes prior to baking.

Step #4: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place each dough about an inch away from each other. Place in the oven for 25-30 minutes.

Step #5: Once done, let them cool for about 10 minutes. Enjoy 💙