Blueberry Cream Scones
Blueberry Cream Scones recipe
fresh or frozen
plus a little more
Preheat oven to 450 F.
Mix together flour, baking powder, 1 tablespoon sugar and salt in a bowl.
Cut in butter, using a pastry blender or two knives.
Stir in blueberries.
In a separate bowl, beat eggs.
Reserve 2 tablespoon and add remaining eggs to dry ingredients.
Pour in cream. Combine with a few swift strokes.
Place on a slightly floured board and pat or roll to a thickness of ¾ inch.
Cut with a knife into diamond shapes or into 2-inch rounds.
Brush with reserved egg and sprinkle with sugar.
Bake for 15 minutes.
Drizzle with icing if desired.