Dotted with juicy blueberries and scented with lemon, these Lemon Blueberry Scones will brighten up any morning. This makes a generous dozen so you can freeze extras for another time.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in the half and half, just until mixed. Fold in the berries and lemon zest.
On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 12 squares or triangles, depending on how big you want them.
Place the scones on the prepared tray, keeping the scones about 2 inches apart. These will spread a fair amount.
Brush them with the extra half and half and sprinkle with the extra sugar. Bake for 15 to 18 minutes. Cool on a rack before serving.
Notes
If preparing ahead of time, flash freeze the scones on a lined tray. Once they are frozen solid, transfer them to a ziptop freezer bag. Bake according to directions in step 3, increasing baking time if necessary. (Baked scones can also be frozen in a ziptop freezer bag.)Nutritional values are approximate and based on 1/12 the recipe.Variations: In lieu of blueberries, you can stir in raspberries, blackberries, or chopped fresh cherries. You can also swap the lemon zest for lime or orange for a slightly different flavor. Other mix-ins include: chocolate chips, chopped nuts, or candied ginger.