Breakfast is probably my favorite meal. I could eat breakfast-type meals three meals per day. During the week, I don't have time to really prepare breakfast - we just grab and go. So since it is Sunday and I had the time, I decided to make something special. Matt really enjoyed these. Thanks Martha!
Source: Martha Stewart
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. (I'm all for doing things the hard way if it makes it better ... but I figured this may not be one time where it would. I don't own a sifter so I threw all the dry ingredients into my food processor and pulsed a few times. Then I added the butter and pulsed until the largest pieces were pea sized. I then poured this mixture into a large mixing bowl and picked up with Martha's instructions.) Stir in blueberries and zest.
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. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.