2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1 container of labneh (thick yogurt spread)
1 jar Blueberry Jam
Preheat oven 400F
Sift together flour, baking powder, salt, and sugar. Place into a food processor, add butter and pulse until mixture looks like coarse crumbs. Transfer to a large mixing bowl; fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Gently roll the dough into a large even cylindrical shape on a lightly floured surface, about 12 inches long by 3 inches wide. Cut into 1 ½ inch thick rounds, giving you 6-8 pieces. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before serving them with the lebneh and Blueberry Jam. Enjoy!
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.