Blueberry Scones

It's that time of year again when the blueberries are on sale! I got a box for my 4th of July party and had a bunch of leftovers for my favorite scone recipe. These are delicious with a dollop of whipped cream or eaten with cup of hot coffee. Makes 8 "Starbucks-sized" scones.


Ingredients

2 cups white or cake flour, plus more as needed
1 scant teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar, plus more as needed
5 tablespoons cold butter
3 eggs
1/2 cup cream or fat-free half and half
about 3/4 cup washed and dried fresh blueberries

Preheat the oven to 450°F. Mix the dry ingredients together. Cut in the butter. All the butter should be well incorporated into the flour before moving ahead with the recipe.

Beat 2 of the eggs into the cream, combine with the flour mixture. The dough is very sticky. You should probably refrigerate for 30 minutes to help handle it, but nonetheless, you'll need a very well-floured surface plus extra to work the dough. Pat it into a rectangle, about 9" × 11". Spread the blueberries evenly across the surface. Sprinkle on a bit more flour so that you can fold the dough into thirds like a business letter. Press the "letter" together a little. Using a pastry scraper, cut 8 triangular pieces. Put the triangles on an oiled 9" × 13" baking sheet. In a small bowl, beat the remaining egg with 1 tablespoon water. Brush the tops with the beaten egg and sprinkle generously with sugar (preferably large crystal sugar).

Bake for 12-15 minutes, or until the scones are a beautiful golden brown. Consume within 2 days, although I'd bet they freeze well.