2 cups flour
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 cup fresh blueberries
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 350 degrees.
Whisk together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Add fresh blueberries.
Whisk together 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 with sugar.
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 Living Magazine