5tablespoonscoldunsalted butter, cut into 1/4 inch cubes
½teaspoongrated lemon zest
Preheat oven to 425 degree F..
In the bowl of a food processor, fitted with the metal blade, combine flour, baking powder, sugar and salt. Process with six one-second pulses.
Remove the cover and add butter cubes, distributing them evenly over the surface of the flour mixture. Sprinkle lemon zest in on top of the butter. Return cover and process with twelve one-second pulses.
Turn dough out into a large bowl. Add blueberries and stir by hand with a wooden spoon to incorporate.
Stir in heavy cream.
Transfer the dough to a lightly-floured work surface. Knead the dough just until everything comes together into a sticky ball. Using your hands, roughly shape the dough into a disc shape that is about 3/4 inch thick. Using a bench scraper, cut the dough into eight wedges.
Place the wedges onto a cookie sheet lined with parchment paper. If desired, you can brush a bit of heavy cream over the tops of the scones with a pastry brush and then sprinkle with coarse sugar.
Bake until the scones are lightly browned, about 12 to 15 minutes. Cool for at least ten minutes on a wire rack before enjoying.
This particular recipe utilizes a food processor which is a significant time-saver, let me just say. These scones turned exactly the way I had hoped–the perfect mix between a biscuit and muffin.