Sunday Breakfast Never Looked So Good!
Served With Apricot Clotted Cream
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25 minutes
Ingredients
2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
5 tbsp cold butter, diced
1 cup fresh blueberries
1 cup cream + brushing
Cooking Tools
Medium mixing bowl
Sheet pan
Pastry cutter
Rolling Pin
Pastry brush
Sifter
Directions
Preheat oven to 350 Degrees F. Sift flour, baking powder, salt, sugar in a mixing bowl. Using a pastry cutter, cut butter unto flour until it resembles a course meal. Toss in blueberries gently, not to crush. Pour in the cream in the center and gently fold the dough. Place dough on work surface and roll out with a rolling pin, careful not to crush the blueberries. Roll out to a rectangle about an inch in thickness. Cut dough into triangles and place on baking sheet. Brush scones with some cream and bake in the oven for 25 minutes.
Yields 8