BLUEBERRY SCONES

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup salted butter, chilled
• 2 large eggs
• 1/3 cup whipping cream
• 3/4 cup blueberries
• 1 tsp granulated sugar

Directions

1. Preheat oven to 450ºF.
2. In a medium bowl, combine flour, 1 tbsp sugar, baking powder and salt.
3. Cut in butter using a pastry blender until mixture forms coarse crumbs.
4. Whisk eggs until lightly beaten; set aside 2 tbsp. Whisk remaining egg with whipping cream; add to dry ingredients and stir just until combined. Gently fold in blueberries.
5. Place dough on a lightly floured board and pat into a 3/4 inch thick rectangle. Cut dough into squares using a knife.
6. Place on an ungreased cookie sheet and brush tops lightly with reserved egg. Sprinkle tops with 1 tsp sugar. Bake until golden brown, about 15 minutes.