Blueberry Scones

*Recipe follows story

I bundled blueberry scones in the basket I made for Rich and his wife, and as I sat sipping tea last night, scone-less, I realized another batch was in order. 

I’m worried about convenient access to scones, especially given the impending doom of Hurricane Irene.

Tonight batch #2 will be made - along with some additional noms, so I’m stocked up. My biggest concern about this hurricane is the happiness of my stomach because in times of stress, be it natural disaster or personal issues - the stomach should always come first.

Bake it out.

Blueberry Scones
makes 8

2 c. all purpose flour
2 1/2 tsp. baking powder
2 tsp. lemon zest
1/4 c. sugar
1 stick of butter (cold and cut into cubes)
1 egg
1/4 c. heavy cream or half & half
2/3 c. fresh blueberries 

-Preheat oven to 400 degrees
-Prepare a baking sheet with a silpat or parchments paper-
In a large bowl, combine all dry ingredients by whisking together
-Cut butter into dry ingredients with a pastry cutter or a fork until flour is crumbly
-Beat together egg and cream and pour into dry ingredients, mixing until flour is no longer dry
-Gently fold in fresh blueberries
-Turn dough onto a lightly floured surface and form a 4 inch by 8 inch rectangle
-Slice into rectangle to make diagonal pieces
-Place individual pieces on baking sheet, brush with a little bit of cream and sprinkle each with a little bit of sugar
-Bake in the oven for 13-16 minutes or until a rich golden brown
-Serve with butter, jam, or whatever it is you like