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Blueberry Scones

  • 2 c. all purpose flour
  • 1/4 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. butter, cold
  • 1 c. fresh blueberries, rinsed and dried
  • 4 Tbsp. lemon zest
  • 3/4 c. heavy cream
  • 1 large egg
  • 2 tsp. pure vanilla
  • Fine sugar for dusting

Preheat oven to 400. Line baking sheet with parchment paper. Combine flour, sugar, baking powder and salt.

Cut in cold butter with a pastry cutter until butter is in tiny pieces. If you don’t have a pastry cutter, I recently learned to use a cheese grater, but make sure the butter is really cold or put it in the freezer first.

Add blueberries and lemon zest into mixture. In a separate bowl, combine cream, egg and vanilla. Pour cream mixture into flour mixture and blend together. Turn dough onto pastry sheet or board and flour the surface and make dough into one large round piece. Cut into wedges about 8 or smaller depending on what size you want your scones.

Bake about 16-18 minutes or until golden brown. Serve warm. Sprinkle with fine sugar before or after baking.

Jay Forness covers education, county government and community events for The Cash-Book Journal. He graduated from Southeast Missouri State University with a degree in multimedia journalism and has lived in Jackson for the past five years. He can be reached at

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