Wild Blueberry Cream Scones
- 2¾-3¾ cups all purpose flour
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sugar
- 2-1/2 cups heavy cream
- 1 cup frozen wild blueberries
- 1/4 cup half and half for brushing
- 1 tablespoon granulated sugar
Pre-heat an oven to 350*F.
In a large bowl combine the flour, sugar, baking powder and salt;Add the heavy cream and frozen wild blueberries to the dry mixture and combine until a consistent batter is formed. This step is best done with a wooden spoon.
Place the fairly wet batter onto a lightly floured surface forming a round disc about 10” round by 2″ high; Using a sharp knife, cut the disc into 10 or 12 triangles. Lightly brush the triangles with half and half, sprinkle with sugar and place on a cookie sheet;
Place the scones into the oven and bake for approximately 25- 30 minutes or until golden brown on top. Cool 15 minutes before serving.