- 2 cups organic, soft white wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp (2 ounces) cold unsalted butter, cubed
- 3 Tbsp raw coconut sugar
- 2 tsp grated lemon zest (1 lemon)
- 1/2 cup half and half (plus some for glazing)
- 1 large egg, organic free-range
- 1/3 cup mini white chocolate chips
- 1/2 cup organic blueberries
- a sprinkle of sugar for the topping (I used vanilla sugar)
- Preheat the oven to 425° F and line a baking sheet with parchment paper.
- In a large bowl whisk together flour, baking powder, and salt.
- Add the cubed butter to the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
- Add the sugar, lemon zest and whisk to incorporate.
- Pour the half and half cream into a small bowl and add the egg, beating with a fork to mix well. Pour into the flour mixture, and stir gently with a spatula to just combine.
- Add the mini white chocolate chips and blueberries.
- Using your hands lightly squeeze and press the dough into a rough mass.
- Turn the dough out onto a wood board or countertop, and knead it until it just comes together.
- Pat the dough into a rough circle about 1 inch thick.
- Cut the circle into 8 wedges.
- Place the wedges on the prepared baking sheet and brush gently the top with a thin coat of half and half cream. Sprinkle with sugar and put in the oven.
- Bake for 10-12 minutes, or until pale golden.
- Serve warm, or re-heat the next day.
Any leftover scones, I freeze individually, well wrapped in plastic and placed into a ziplock bag. Re-heated, they are just as good.