2 c. all-purpose flour
3 tbsp. sugar
1 tbsp. baking powder
3/4 tbsp. salt
6 tbsp. cold butter, cut into pieces
1 1/2 c. blueberries
1 tbsp. grated lemon
1/3 c. heavy cream
2 large eggs, lightly beaten
extra cream and sugar for the top of scones

Heat oven to 400°F, rack in center of oven.

In a large bowl, sift flour, 3 tablespoons of sugar, baking powder and salt. Cut in butter until dough is crumbly.

Mix blueberries and lemon peel in dough. Whisk together cream and eggs; stir into dough lightly until it comes together; mix well.

On floured surface, make dough into 3 squares 1-inch thick. Slice squares with floured knife at a diagonal. Place on baking sheet. Brush tops with cream and sprinkle with sugar and bake 20 to 22 minutes.