Ingredients
Servings: ￩￫
| 2 | cups All Purpose Flour |
| 3 | tbsp Granulated sugar |
| 1 | tbsp Baking Powder |
| .75 | tsp Kosher Salt |
| 6 | tbsp Unsalted Butter, cold |
| 1.5 | cup Blueberries, fresh |
| 1 | tsp Lemon Juice, freshly squeezed |
| 1 | tsp Lemon zest, fine |
| 5.5 | tbsp Heavy Whipping Cream |
| 2 | large Eggs |
Instructions
Preheat to 400 degrees.
In a food processor or large bowl, mix together flour, sugar, baking powder, and salt. Cut butter into large chunks and pulse the food processor until the butter chunks are the size of small peas.
In a separate bowl, stir together the blueberries, lemon zest, and lemon juice. Set aside for a few minutes so the flavors blend together.
Whisk together cream and eggs in a separate bowl or a large measuring cup.
Gently stir blueberry mixture into dry mixture. Make a well in the center of dry ingredients and pour in liquid. Stir lightly until dough starts to come together.
Gently knead the dough a few times to mix well, be careful not to break the blueberries! Place dough onto a lightly floured surface and pat into a 6-inch square about 1.25″ thick. Using a floured knife, cut into four 3″ squares. Cut squares in half on the diagonal to make eight triangles. Transfer triangles to a baking sheet covered with parchment paper. Brush tops with cream and sprinkle with sugar.
Bake 20-22 minutes until golden brown.
Optional: sprinkle with finely grated lemon zest and a drizzle of honey or your favorite glaze.
