2 cups flour
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh
2/3 cup cold butter, cubed
1/3 cup light cream
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
1 tablespoon lemon juice
1 tablespoon sugar
Preheat oven to
Whisk together flour, sugar, baking powder and salt. Cut in
butter until mixture is crumbly. Add fresh blueberries.
eggs, cream, lemon rind and juice; drizzle over dry ingredients, tossing with
fork until mixture clumps together. Turn out onto floured surface. With floured
hands, form into ball, kneading about 8 times.
Place on parchment
paper-lined lightly floured baking sheet. Pat into 3/4-inch thick circle; cut
into 8 wedges. Do not separate.
Glaze: Brush with lemon juice; sprinkle
Bake for about 25 minutes or until golden. Serve warm with Wild
Blueberry Preserves and Devon Cream.
Variation. Blueberry Scones:
Gently toss 1 cup fresh blueberries with dry ingredients just before adding
egg mixture. Increase lemon rind to 1 tablespoon.
Adapted from Canadian