Ingredients

The following ingredients have 4 Servings
  • ½ cup fresh blueberries
  • 1⅓ cup all-purpose flour (plus a few tablespoons extra)
  • ½ cup granulated sugar
  • 1½ tablespoons baking powder
  • ½ teaspoons salt
  • 1¾ cups heavy cream
  • sanding sugar (or super-fine granulated sugar)

Instruction

  • Preheat the oven to 425°F.
  • Wash the blueberries and shake off the excess water. Place them in a small bowl with a few teaspoons of flour. Shake the bowl to coat the blueberries.
  • In a medium mixing bowl, combine 1 1/2 cups flour with the sugar, baking powder, and salt. Stir well.
  • Measure out 1 3/4 cup of heavy cream. Transfer 2 tablespoons of the cream to a small dish and set aside. This will be used to brush the tops of the scones just before baking.
  • Pour the remaining heavy cream into the flour mixture.
  • Use a large spatula to fold the ingredients together.
  • Once a loose ball of dough has formed, add the blueberries.
  • Cover the dough with a towel and allow it to relax for about 5 minutes.
  • Form 2 equal, round disks of the dough.
  • Cut each disk into 8 wedges.
  • Brush the top of each wedge with some of the reserved cream.
  • Dip the wetted scones into either sanding sugar or granulated sugar.
  • Place each wedge, sugar-side up, on a baking sheet.
  • Bake for approximately 15 minutes.