Blueberry Scones

By Kathy C.

Found this recipe in Kindle Book by Sandra D. Bricker (Always the Wedding Planner, Never the Bride)

Ingredients

• 2 cups sifted all-purpose flour
• 1/4 cup packed brown sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1/4 cup butter (room temperature)
• 1 cup plump, firm blueberries
• 3/4 cup cream
• 1/2 tsp vanilla extract
• 1 egg
• Whipped cream, optional

Details

Adapted from amazon.com

Preparation

Step 1

Preheat oven to 375 degrees.

Mix flour, sugar, baking powder, and salt.
Cut the butter into the mixture.
Fold in blueberries.

In separate bowl, beat the cream, vanilla, and egg with a mixer.
Slowly stir into dry ingredients until they are mixed together and take the shape of dough.

Knead until the ingredients come together, but do not over-knead.

Divide dough in half.
On floured board, shape each half into round loaves.
Pull apart each loaf into six small rounds and flatten slightly.

Bake on ungreased baking sheet for 20 minutes.

Best served warm with whipped cream (or Devonshire Cream--see separate recipe)