2 1/4 c. all-purpose flour
1/2 c. granulated sugar
2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, chilled
2 large eggs
1/4 c. milk
1 t. vanilla extract
1/4 t. grated lemon peel
1 1/2 c. fresh or thawed, drained frozen blueberries
3/4 c. all-purpose flour
1/4 c. firmly packed light brown sugar
1/8 t. ground cinnamon
1/4 c. unsalted butter, chilled
Preheat oven to 375º. Lightly butter an 11 inch-diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, milk, vanilla and lemon peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, gently knead in the blueberries until evenly distributed. With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
To prepare the topping, in a small bowl stir together the flour, brown sugar and cinnamon. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping mixture evenly over the dough to cover. Press crumb topping lightly into the dough. With a serrated knife, cut circle into 8 wedges. Bake for 30-35 minutes, until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 15 minutes. Using a spatula, transfer the scones to a wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.
Makes 8 scones.