Fresh Blueberry Scones

Ingredients

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup of unsalted butter, chilled, cut into cubes
1/2 cup fresh chopped North Carolina blueberries
1/4 cup heavy cream + 1/4 cup heavy cream (divided)

Instructions

Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder and salt. Mix in butter by hand until mixture is course and even-grained. Do not over-mix. Fold in blueberries with a spoon and then add the ¾ cup of cream. Carefully stir to just moisten the flour. Knead dough briefly on a lightly floured surface. Roll out or beat dough into a circle, 12 to 14 inches in diameter. Cut into 12, ½ inch-thick wedges. Separate wedges and place on a baking sheet lined with parchment paper, about ½-inch apart. Brush tops with remaining ¼ cup cream. Bake 20 minutes or until lightly browned on top.

Author: N.C. Blueberry Producers Association.