Blueberry lemon zest scones

Servings: 5-10 scones
15 min prep
15-20 min baking

2 cups flour
2 tsp baking powder
pinch of salt
1 large egg
2 tsp vanilla
Handful of dehydrated blueberries
1/3 cup of raw sugar, (more if you like)
6 tablespoons of chilled cubed butter
1/2 cup heavy whipping
about 1 cup brown sugar
1 lemon

Preheat oven to 375 degree’s F

Sift dry ingredients together, then add in cubed butter. Squeeze butter with flour mix with your hands, but very gently! Whisk in eggs, whipping cream, and vanilla. Then add salt, sugar, blueberries, and lemon juice.

Then place on a board with flour sprinkled so the dough will not stick on the board. Knead the dough for a few min then roll into two balls and flat’n out. Cut into triangles and place in a skillet. Make sure your skillet has butter, or coconut oil, or pam all over it before placing the triangles. Sprinkle zest on the triangles after you have placed them in a skillet.

Bake for 15-20 min, or until golden brown!