Blueberry Cream Scones Recipe

• 1/2 c. Heavy cream plus additional for brushing the scones
• 1 x Egg
• 1 tsp Vanilla extract
• 2 c. All-purpose flour
• 1/4 c. Sugar plus additional for sprinkling the scones
• 1/2 tsp Salt
• 1 Tbsp. Double-acting baking pwdr
• 1/2 tsp Baking soda
• 6 Tbsp. Cool unsalted butter cut into bits
• 3/4 c. Blueberries picked over

1. In a bowl, whisk together 1/2 c. of the cream, the egg, and the vanilla.
2. Into a bowl sift together the flour, 1/4 c. of sugar, salt, baking pwdr, and baking soda.
3. Add in the butter and blend the mix till it resembles coarse meal.
4. Gently stir in the blueberries and add in the cream mix with a fork till the mix forms a sticky but manageable dough.
5. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or possibly, using a 3-inch cutter, cut out rounds.
6. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar.
7. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 min, or possibly till they are golden brown.
8. This recipe yields 1 dozen scones.

heavy cream, egg, vanilla, allpurpose, sugar, salt, doubleacting baking pwdr, baking soda, unsalted butter, blueberries

Taken from cookeatshare.com/recipes/blueberry-cream-scones-87904 (may not work)