1 1/2 cups fresh blueberries, picked over and rinsed
1 tsp lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a food processor, pulse together flour, 3 tbsp. sugar, baking powder and salt. Add butter and pulse until the largest pieces are the size of peas. Transfer to mixing bowl and stir in blueberries and zest.
3. In a liquid measuring cup, whisk together heavy cream and eggs. Make a well in the center of the flour mixture and pour in egg mixture. Lightly stir with fork until dough just 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, then cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet, brush tops with heavy cream and sprinkle with sugar. Bake for 20-22 minutes, until golden brown. Transfer to wire rack to cool.
