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