Blueberry Scones

 

So good with a nice cup of hot coffee late in the afternoon.

• 2 ½ c flour
• ¼ c sugar
• 1 T baking powder
• ½ t salt
• 8 ozs butter, diced and cold
• ⅔  c heavy cream
• 2 large eggs
• ¾ c blueberries
• 2 T water
• raw sugar

Preheat the oven to 400 degrees.

Line baking sheet with parchment paper and set aside.

Place the flour, sugar, baking powder and salt in a bowl and whisk together.   Add the butter and mix until the butter is the size of peas.   

Place ⅔ cup of cream and 1 egg in a large bowl and the dry ingredients, stirring just until mixed.   Do not over mix.   Gently fold in the blueberries.  Place the dough onto a floured board, knead and pat the dough into a circle that’s 1-inch thick.    Cut the circle into six wedges and place on the prepared baking sheet.

Whisk the remaining egg with 2 tablespoons of and brush the tops of the scones.  Sprinkle with raw sugar and bake for twenty five minutes.  Enjoy!