Instructions:
Preheat & Prep
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Make the Dough Base
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in butter with a pastry cutter or fork until pea-sized pieces remain.
Add Fruit & Flavor
Stir in blueberries and lemon zest until coated with flour.
Mix Wet Ingredients
In another bowl, whisk heavy cream, egg, and vanilla.
Add to dry mixture and stir gently with a fork until just combined.
Shape & Cut
Turn dough out onto a floured surface. Pat into a 6-inch round disc.
Cut into 6 wedges using a bench scraper or knife. Transfer to baking sheet.
Finish & Bake
Brush tops with 1 tbsp heavy cream. Sprinkle with sanding sugar (optional).
Bake 16–19 minutes, rotating halfway through, until golden and set.
Serve
Serve warm or at room temp. Best enjoyed the day they’re baked!
Tips:
Use frozen blueberries if needed — no need to thaw, just pat dry.
For a citrusy boost, add a squeeze of lemon juice to the dough.
Serve with lemon curd, Devonshire cream, or your favorite jam.
Storage:
Store in an airtight container at room temp for 1–2 days.
Reheat gently in the oven or microwave.
Can be frozen (before or after baking) for up to 2 months.
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