Lemon Blueberry Scones with a Crumb Topping

Ingredients

• 2 large eggs
• ½ cup cream (whole or whipping cream)
• ¼ cup lightly packed brown sugar
• 2¼ cups flour
• 3 teaspoons baking powder
• 1 pinch salt*
• zest ½ - 1 lemon
• ½ cup cold butter
• 1 cup frozen blueberries**
• 3 tablespoons butter
• 2½ tablespoons sugar (white or brown or half and half)
• 6 tablespoons all purpose flour

Steps

1. 1

   Pre-heat oven to 375F (190C) and line a cookie sheet with parchment paper.

2. 2

   Beat on medium speed the eggs then add the cream and brown sugar, beat just until combined.

3. 3

   In a large bowl whisk together the flour, baking powder, salt and zest, then cut in the butter to form coarse crumbs. Make a well in the centre and add the egg mixture, stir just until combined (15 stirs).

4. 4

   Turn the dough onto a lightly floured flat surface and knead gently 3-4 times to combine, pat into a rectangle with the palm of your hand, then sprinkle the berries on top and fold the dough over like an envelope. Gently pat the dough into an 8 inch circle, brush with a little milk, sprinkle with the streusel topping, cut the circle into 8 triangles, place the triangles on the prepared cookie sheet (make sure they aren't touching). Bake in a pre-heated oven for about 20-25 minutes. Let cool. Enjoy!