Blueberry Lemon Scones

Instructions

1. Preheat your oven to 400 degrees.
2. In a large bowl sift together the flour, baking powder and salt.  Rub the sugar and lemon zest together with your fingers and add it to the bowl. Add in the cold diced butter and use your hands to pinch the flour and butter together. Once the butter is in small chunks, take both hands and press the dough/butter between the palms of your hands to create flat pieces.
3. In a separate bowl mix together the egg, milk and heavy cream.  Pour almost all of this into the dry ingredients and start to mix (leave a little in the bottom to brush on top of the scones later). Halfway through being combined, add in the blueberries and gently continue to combine. 
4. Dump out onto a floured surface. Flour your hands and gently press the dough down. Using a bench scraper lift up half the dough and fold it over, gently pressing down again. Repeat this 5 times total. This finishes combining the dry/wet ingredients and also creates layers for flaky tall scones.
5. Shape into a disk and gently pat down so it is 1” - 1 ¼” thick. Use a sharp knife to cut into triangles, sprinkle a little flour on the knife in between each cut so it does not stick.  Place each piece on a parchment paper lined baking sheet, brush the tops with leftover cream mixture. Sprinkle with sparkling sugar. Bake 27 minutes.
6. Transfer to a wire rack, cool and serve.