
Lemon Blueberry Scones with a Crumb Topping
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
Learn how to make this recipe at An Italian in my Kitchen