Easy Cream Scones with Blueberries from: Eggs in a Casket novel by Laura Childs
Bake them plain or add dried fruit. Serve with Devonshire Cream
Ingredients
- 2 cups All-purpose flour
- 1 Tbsp baking powder
- 4 Tbsp sugar
- ½ tsp salt
- ⅓ cup butter
- 1 cup heavy cream
Instructions
- Heat oven to 425 degrees.
- In a large bowl, mix together flour, baking powder, sugar, and salt.
- Cut butter into mixture until the mixture is coarse and crumbly.
- Stir in heavy cream until dough begins to form-this should take about 45 seconds.
- At this point, you could also add ½ cup dried blueberries ½ cup of dried cranberries, ½ cup of raisins, or ½ cup of chopped currants if you like
- Place dough on a floured work surface and knead for 10 seconds until it forms a ball.
- Flatten dough gently and cut into 8 wedges.
- Space out the wedges to give them room to expand during baking.
- Place wedges on an ungreased baking sheet and bake on the center rack for 12 to 15 minutes.