Blueberry Cream Scones

My favorite scone recipe! You can also add chocolate chips instead of blueberries if you want a more "dessert - ish" scone.

Blueberry Cream Scones

Author: Adapted from “Joy of Cooking”

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: makes 8-12 scones

Ingredients

• 2 cups all-purpose flour
• 2¼ tsp baking powder
• 1/3 cup sugar
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 1/4 cup heavy cream

Instructions

1. Preheat oven to 425°.
2. Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Gently stir in blueberries. Add the cream and mix together, gently, with a wooden spoon until just barely combined. Be careful not to over-mix.
3. Transfer dough to a lightly-floured board or counter-top. Using your hands, gently pat the dough down into an 8-inch disk, about 3/4 inch thick. You can use the bottom of an 8- or 9-inch cake pan to help you press the dough down evenly if need be. Brush the top of the disk with a bit of cream and sprinkle with sugar. Cut dough into 8-12 triangles and arrange on un-greased baking sheet, at least a half-inch from one another.
4. Place baking sheet on center rack in oven, and bake for 12-15 minutes until scones turn golden. Allow to cool on wire rack for about 10 minutes. Enjoy while still slightly warm.