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We had some fresh blueberries in the fridge and decided to put them into a batch of blueberry and cream scones.  They were tasty!  Serve hot with a pad of butter or drizzle with powder sugar icing to make them a sweet treat.


2 cups flour
1/4 cup brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 cup butter, chilled
1 cup fresh (or frozen) blueberries
1/4 cup sour cream
1/2 cup milk (or half and half or whipping cream if you’ve got it)
1 egg


Preheat oven to 375F.  Sift together dry ingredients then cut the butter in.  Gently fold in blueberries.  In a separate bowl, whip together the sour cream, egg and milk/half and half/whipping cream.  Slowly add to the dry ingredients and once a dough forms, knead only a few times to incorporate ingredients.  Divide dough in half on a lightly floured surface and shape into two circles.  Cut into six wedges and place on an ungreased cookie sheet.  Bake about 15 to 20 minutes, until golden brown.  Serve warm.


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