Wild Blueberry Scones
Wild Blueberry Scones may sound like a British recipe, but its taste knows no boundaries. It is just as popular on this side of the Atlantic. It is quick and easy recipe so have at it.
- 2 cups all purpose flour
- ¼ cup packed brown sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ¼ cup butter chilled
- 1 cup wild blueberries
- ¾ cup half and half cream
- 1 egg
Preheat oven to 375 F or 190 C
In a bowl, mix together the flour, sugar, baking powder and salt.
With a pastry cutter, cut the butter until crumbly
Add blueberries and toss to mix.
In another bowl, add the cream and egg and beat until well combined.
Slowly add the egg mixture into the flour mixture. Stirring with a rubber scraper until the dough forms.
Knead the dour four times and then divide into two portions.
Place the portions onto the lightly floured surface and shape each portion into a 6-inch round wheel.
Cut each wheel into 6 wedges and arranged them on an ungreased baking sheet.
Cook in the oven for 20 minutes and then serve warm.