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.
Ingredients:
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.
