Blueberry Scones

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small cubes
• 1 large egg
• 1/2 cup cold heavy cream
• 1 cup blueberries, fresh
• a few Tablespoons of additional heavy cream for brushing the tops
• Sugar (turbinado) for sprinkling the tops

Preheat the oven to 400 degrees F. Stir the flour, sugar, baking powder, and salt in a mixing bowl. Add the butter. Mix ingredients with an electric mixer until fine crumbs form.

With the mixer on low speed, add the egg and heavy cream in a slow stream. Mix until a thick, stiff dough forms. Add the blueberries and mix until the blueberries are just incorporated into the dough. 

Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and and brush with heavy cream. Sprinkle with sugar. Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar. Enjoy warm; store leftovers in an airtight container for 1-2 days.

Notes: Parchment paper helps prevent burning on the bottom. For lighter scones, be sure to keep the butter as cold as possible throughout the process. Stick the dough in the fridge for a few minutes if getting warm.