Blueberry Lemon Scones

Begin by heating the oven fully to 200°C and lining the tray, then cut the unsalted butter into 1cm cubes and return it to the cold. Rub those firm pieces quickly into the all-purpose flour, sugar, baking powder, and salt with your fingertips. Stop while pea-sized pieces remain visible. These pockets of butter help the edges form crisp cracks while the center stays crumbly after baking. Whisk the heavy cream with the egg and lemon zest, pour it over the dry mixture, and fold only until a little loose flour is still visible. The dough should look rough at this stage. Add the blueberries and give the mixture only two or three more folds, handling the fruit gently so its juice does not color the entire dough. Gather the dough without kneading, pat it to 2cm thickness, and cut it into 8 wedges. Arrange the pieces with space between them and bake for 18 to 20 minutes. The scones are ready when the tops are golden and the edges have developed crisp fissures. Let them cool for 10 minutes before serving. Each piece carries lemon fragrance through the crumb, whole pockets of blueberry, and the uneven, tender layers created by the cold butter.