A flaky, buttery scone with sweet plump blueberries , complimented by tangy lemon. - Preheat oven to 400°F. - In a large mixing bowl, combine flour, baking powder, sugar and salt. - Cut in the butter until the mixture resembles large crumbs. - In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients. - Stir in blueberries and lemon zest. - Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Don't overwork the dough, though. - Roll dough out to a thickness of 1 inch. But don't spend too much time rolling it or your scones will be too tough. Cut into rounds with a fluted or plain round pastry cutter (or see variation below). - Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique. - Place scones on the baking sheet. - Separate the third egg and beat the egg white. Then brush the tops of the scones with the egg white and lightly sprinkle with a bit more sugar. - Bake 15 minutes or until golden. - Makes 8-12 scones, depending on how big you cut them. Variation: For triangular scones, turn the dough out and separate it into two halves. Form each half into roughly circular shape, being careful not to overwork the dough. Then roll each half to to 1-inch thickness, and cut into wedges with a knife.

Servings:  4
Prep Time:  15
Total Time:  30