Rich Blueberry Scones

Name: Rich Blueberry Scones
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 1/3 cup all-purpose flour; 1/2 cup plus 1 tablespoon sugar; 2 tbsp baking powder; 1/2 tsp salt; 6 tbsp cold butter, cut into pieces; 1 cup plus 1 tablespoon light cream; 2 large eggs, beaten; 1 cup blueberries, lightly floured

kathydriver85 @cook_3479564

I like these because they are moist and not dry. Made these for my husband and son to take for breakfast at work but I may eat half of them first : )

kathydriver85 @cook_3479564

I like these because they are moist and not dry. Made these for my husband and son to take for breakfast at work but I may eat half of them first : )

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Ingredients

15 mins

8 servings

3 1/3 cupall-purpose flour
1/2 cupplus 1 tablespoon sugar
2 tbspbaking powder
1/2 tspsalt
6 tbspcold butter, cut into pieces
1 cupplus 1 tablespoon light cream
2large eggs, beaten
1 cupblueberries, lightly floured

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Steps

15 mins

1

Preheat oven to 400°F. Grease large cookie sheet.
2

In a large bowl, mix flour, 1/2 cup sugar, baking powder and salt. With pastry blender or two knives, cut in butter until it looks like coarse crumbs.
3

In a small bowl, with fork, beat 1 cup of cream and eggs until blended. Make a well in center of flour mixture and pour in cream and eggs. Stir until combined. Add 1 cup blueberries and stir until combined.
4

Turn dough onto cookie sheet, dough will be sticky. With floured hands, pat dough into 9" round. Brush remaining 1 tablespoon of cream over dough and sprinkle with sugar. With floured knife, cut dough into 8 wedges. Do not separate.
5

Bake until golden brown, 15 to 20 minutes. Cool on cookie sheet 2 minutes, transfer to wire rack. Separate wedges and service warm.