Blueberry Scone
Cooking Instructions
- 1
In a large bowl whisk together the dry ingredients.
- 2
Add liquid ingredients and egg to flour mixture. Using a hand blender mix in wet until just incorporated. Now cut in the very cold butter.
- 3
Mix until incorporated. Add in frozen blueberries. Turn dough out onto a lightly floured surface. Gently knead into a soft ball. Dough will be a bit sticky. Add a bit of flour to work surface if it too sticky to work with.
- 4
Now I return my dough back into the bowl and refrigerate. This is when I preheat my oven to 400 degrees. Once oven comes up to temperature I take dough and place it on a parchment paper lined baking sheet.
- 5
I pat dough into a round circle of about 8 "diameter. Keep dough about 1/2" thick. Score the tip of dough lightly into 6 cross cuts. Brush with extra heavy cream and you may sprinkle top with some coarse sugar. I use sugar in the raw.
- 6
Bake for about 25 minutes until a light golden brown.
- 7
Serve as is or with a dollop of whipped cream or as I have with a lemon marmalade on the side.
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