Lemon Blueberry Scones with a Crumb Topping

An Italian in my Kitchen
Serves: 8 Save

Ingredients (16)

  • FOR THE LEMON BLUEBERRY SCONES:
  • 2 eggs
  • 1/2 cup cream (whole or whipping cream)
  • 1/4 cup lightly packed brown sugar
  • 2 1/4 cups flour
  • 3 teaspoons baking powder
  • pinch salt*
  • zest 1/2 - 1 lemon
  • 1/2 cup cold butter
  • 1 cup frozen blueberries**
  • *I use salted butter if you use unsalted add 1/4 teaspoon of salt.:
  • **If you use fresh blueberries be sure to freeze them for at least 2 hours.:
  • CRUMB TOPPING:
  • 3 tablespoons butter
  • 2 1/2 tablespoons sugar (white or brown or half and half)
  • 6 tablespoons all purpose flour

Directions

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