Blueberry Cream Scones

• Vegetarian

• Produce

  • 1 cup Blueberries

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream

Found on tidymom.net

Description

Ingredients

• 2 cups all purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup blueberries
• 1 cup heavy cream
• 2 tablespoon butter, melted
• 1-2 tablespoon granulated sugar for sprinkling on top before baking

Directions

• Preheat your oven to 400 degrees and line a baking sheet with parchment paper, sprinkle with flour and set aside. In a medium mixing bowl, stir together flour, sugar, baking powder and salt with a fork. Add blueberries to dry ingredient and gently mix. Pour in the cream and and stir carefully, just until combined. The dough will be quite moist, similar to cookie dough. Do not overwork dough. Using floured hands, knead dough just a few times then form into a ball and transfer to prepared baking sheet. Gently pat into a circle roughly 1 inch thick (about 8 inches in diameter) Cut the circle into eight equal triangles and separate them about an inch apart. Brush the scones with melted butter and sprinkle granulated sugar. Bake for 17-20 minutes, or until golden brown on top. Serve warm. Scones are best the day they’re made, but can be frozen and lightly reheated in the oven of microwave.