Lemon-Blueberry Scones

 

2

cups Gold Medal® all-purpose flour

3

teaspoons baking powder

1/4

cup sugar

1/3

cup cold butter, cut into small pieces

2

teaspoons grated lemon peel

1/2

cup dried blueberries

1

cup whipping cream

1/2

teaspoon vanilla

• 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• 2 In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
• 3 Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
• 4 On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
• 5 Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.