♦ MAKES 8 SCONES

• 2 ½ cups all purposes flour
• 6 tbsp granulated sugar
• 1 tbsp lemon zest
• ½ cup Sun Orchard Lemon Juice
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, frozen
• ½ cup heavy cream (plus 2 tbsp for brushing)
• 1 large egg
• 1 ½ tsp vanilla extract
• 1 heaping cup blueberries (frozen)

Grate the frozen butter into a large bowl. Add in flour, sugar, zest, baking powder, and salt. Combine with a pastry cutter or your fingers until the mixture comes together in pea-sized crumbs. Place the bowl in the refrigerator to prevent the butter from melting.

In a separate bowl, combine ½ cup heavy cream, egg, and vanilla. Drizzle over the flour mixture, add the blueberries and mix until moisture is distributed. Dump the mixture onto clean work surface and shape into a disk with your hands. The dough will be sticky. Place disk on lined cookie sheet then cut into 8 even wedges. Place in fridge while the oven preheats to 400°F.  Once oven is preheated, brush the scones with heavy cream and bake for 22-25 minutes or until golden brown. Remove from oven and allow to cool.

Top with coarse sugar or with lemon glaze (1 part lemon juice to 2 parts confectioners’ sugar). Serve with lemon curd for an added lemon experience.