Blueberry Scones

After the coffee cake was made, I still had a cup and a half of blueberries left and had heavy cream in the fridge.  So why not try out the scone recipe I have had in my cookbook!  Well - I don't think you are supposed to used thawed frozen blueberries!  My dough became very mushy.  So I added flour a tried to knead, but it never became not mushy so I cut it up, put it on the pan and baked it. They turned out pretty good.  But I did add white chocolate chips to them so that could have helped!  haha.

2          cups                  all-purpose flour
3              tbsp.                        sugar, plus more for sprinkling tops
1              tbsp.                        baking powder
3/4          tsp.                          salt
6              tbsp.                        (3/4 stick) cold unsalted butter, cut into pieces
1 1/2       cups                         fresh blueberries, picked over and rinsed
1              tsp.                          grated lemon zest
1/3          cup                          heavy cream, plus more for brushing tops
2                                              large eggs, lightly beaten

Directions:

1    Adjust rack to center of oven, and heat to 400°. Place a Silpat on a baking sheet, and set aside.
2    In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
3    Using a fork, whisk together the cream and the eggs in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4    Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.