Blueberry Cream Scones

Directions

Preheat oven to 450 F.

Drain blueberries.

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.