Perfect Blueberry Scones - cooking recipe

Ingredients

2 cups all-purpose flour
4 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter (cold and cut into cubes)
1 cup fresh blueberries, picked over, rinsed dried and frozen overnight
1 1/2 teaspoons lemons, zest of, grated
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Preparation

Adjust rack to centre of oven, and heat to 400 degrees.
Place a piece of parchment on a baking sheet, and set aside.
In a large bowl, sift together flour, 4 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
Using a fork, whisk together cream and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
5.\tTurn out onto a lightly floured surface, and knead a few times to mix well.
6.\tPat dough into a 8-inch square about 1 inch thick.
Take blueberries from freezer and place them in single layer across dough, pressing lightly into dough.
Gently fold dough in half and make sure blue berries stay inside.
Delicately, spread dough out with floured hands to form a 6x6 square, about 1 and 1/2 inch thick.
7.\tUsing a sharp knife, cut into four 3-inch squares.
8.\tCut squares in half on the diagonal to form eight triangles.
9.\tTransfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. I like to use a coarse sugar on top.
10.\tBake until golden brown, 20 to 22 minutes.
11.\tTransfer scones from baking sheet to wire racks to cool.