Blueberry Cream Scones

Recipe Ingredients

1/2 cup	118ml	Heavy cream - plus additional
		For brushing the scones
1		Egg
1 teaspoon	5ml	Vanilla extract
2 cups	125g / 4.4oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar - plus additional
		For sprinkling the scones
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Baking soda
6 tablespoons	90ml	Cold unsalted butter - cut into bits
3/4 cup	177ml	Blueberries - picked over

Recipe Instructions

In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla.

Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough.

Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds.

Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar.

Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.

This recipe yields 1 dozen scones.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8949)

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