2 Cups flour plus more for dusting.
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs. sugar
3 Tbs. butter, cold, cut into pieces
1 Cup heavy cream
1 Cup fresh (not frozen) blueberries
Preheat oven 400 degrees.
Sift together flour, baking powder, salt and sugar. Using forks, a pastry blender, or your fingertips, cut the butter into the flour mixture until it resembles cornmeal. Make a well in the center and pour in cream. Fold together just to incorporate. If the dough seems excessively dry add a tablespoon of milk just so the dough holds together. Do not overwork dough. Toss blueberries in a little flour to dust them and fold into the dough gently, taking care not to bruise them.
Press dough on a lightly floured surface into a rectangle that measures 12 inches by 3 inches and is 1 1/2 inches tall. Cut in half. Cut each half in half again. Cut these four squares of dough along the diagonal so that you end with 8 triangles.
Place on ungreased cookie sheet and bake for 15-20 minutes until brown.
Lemon glaze: This lemon glaze is very good on these scones. The scones pictured above are just brushed with an egg white wash and sprinkled with large sugar crystals.
1/2 Cup fresh lemon juice
2 Cups confectioners sugar
Zest of lemon
1 Tbs. butter
Mix lemon juice and confectioners sugar together in microwave safe bowl. Stir until sugar dissolves. Add zest and butter. Microwave 30 seconds on high. Whisk until smooth and drizzle over slightly cooled scones.
Enjoy.
