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Blueberry Scones
Makes 8

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400 degrees. Place a
Silpat baking mat on a baking sheet, and set aside.

In a large bowl, sift together flour, 3 tablespoons sugar, baking
powder, and salt. Using a pastry blender, or two knives, cut in
butter until the largest pieces are the size of small peas. Stir
in blueberries and zest.

Using a fork, whisk together cream and egg in a liquid measuring
cup. Make a well in the center of dry ingredients and pour in
cream mixture. Stir lightly with fork just until dough comes
together. Turn out onto a lightly floured surface, and knead a few
times to mix well. Pat dough into a 6-inch square about 1 1/4
inches thick. Using a floured knife, cut into four 3-inch squares.
Cut squares in half on the diagonal to form eight triangles. Transfer
to prepared baking sheet. Brush tops with cream and sprinkle with
sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones
from baking sheet to wire racks to cool.

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