Blueberry Scones

Ingredients for 1 servings:

• 260 g flour
• 45 g sugar
• 15 g baking powder
• 3 g salt
• 90 g butter
• 195 g blueberries or blueberries
• 5 g lemon peel
• 2 large eggs
• 80 ml cream
• possibly cream for spreading
• possibly sugar for sprinkling
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C (top/bottom heat). Wash the blueberries and dry them. In a large bowl, combine the flour, sugar, baking powder, and salt. Using a mixer or your fingers, combine the butter and mix until the butter pieces are about the size of peas. Stir in the blueberries and lemon zest. In a small bowl, whisk the cream and eggs. Make a well in the center of the flour mixture and add the egg cream. Gently mix everything with a fork or spatula until a dough forms. Dust the work surface with flour and knead the dough a few times. Form a 3 cm thick ball. Using a sharp, flour-dusted knife, cut the dough into eighths like a pizza. Line a baking sheet with parchment paper and place the pieces on the baking sheet, leaving plenty of space between each piece. The best way to move the pieces is with a wet or flour-dusted cake or pie server. If desired, brush the pieces with cream and sprinkle with sugar. Bake in the preheated oven on the middle rack for approximately 20-22 minutes until golden brown. After baking, let the pieces cool for another 5-10 minutes. Cool completely on a wire rack. Tip: Serve scones with jam.