3 tablespoons sugar
Grated zest of one lemon
1 large egg
2/3 cup/155 grams heavy whipping cream
2 cups/280 grams all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and frozen for about ten minutes
3/4 cup blueberries (or raspberries, chopped cherries, strawberries, or peaches, etc.)
Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.
In a small bowl, add the zest to the sugar and with your fingers or a small spoon, combine the zest and sugar to bring out the oils from the zest.
In a measuring cup or small bowl, stir the egg and cream together.
Add the flour, baking powder, salt and the zest and sugar mixture to the bowl of a stand mixer fitted with the paddle attachment and turn it on to the very lowest setting. Drop in the butter and mix until the mixture is a combination of pea sized pieces and pieces the size of oats.
Pour the cream mixture over the dry ingredients and when there is still both liquid and flour visible, stop the mixer. Remove the bowl from the mixer and add the blueberries. Gently mix them in with a rubber spatula. Your mixture should have bits of flour peeking out and look pretty shaggy.
Lightly dust a work surface with flour and turn out the dough. Pat the dough into a rough circle that's about 1 1/4 inches in high, and using a biscuit cutter dipped in flour, cut as many scones as you can, keeping the cuts as close as possible (a little divit on one side will disappear in the oven) and place each scone on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking- just add about 2 minutes to the baking time.)
Bake the scones for 16 to 19 minutes, or until their tops are golden brown and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.
Makes about 12 scones