Blueberry Scones

Sunday Breakfast Never Looked So Good!
Served With Apricot Clotted Cream

Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25 minutes


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

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

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