Plumcot Farro Salad
Preheat oven to 400°F.
In a large bowl, mix together flour, sugar, baking powder, and salt.
Mix in butter cubes by pressing together with a spatula. Continue doing this until the butter reaches a crumble consistency.
Stir in blueberries and lemon zest.
Separately, in a small bowl, whisk together heavy cream and egg. Pour this over your flour mixture. Mix together with a spatula, it should still have a crumble consistency.
Lightly flour your counter or a large cutting board. Place dough on the floured surface and knead to shape into a ball. Press the dough into a circle and cut into 8 wedges.
Freeze wedges for 20 minutes.
Transfer wedges onto a large baking sheet 2 inches apart.
Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool before serving.