Blueberry Scones

Name: Blueberry Scones
Total time: 35
Yield: 12
Ingredients: 2 cups all-purpose flour; 0.25 cup packed brown sugar; 1 tablespoon baking powder; 0.25 teaspoon salt; 0.25 cup chilled unsalted butter, cut into pieces; 1 cup fresh blueberries; 0.75 cup half-and-half cream; 1 large egg

Recipe by Linda Letellier from allrecipes.com

Brunch,Breakfast 35 Mins.

Ingredients

12 servings

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2 cups all-purpose flour
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0.25 cup packed brown sugar
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1 tablespoon baking powder
•

0.25 teaspoon salt

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0.25 cup chilled unsalted butter, cut into pieces
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1 cup fresh blueberries
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0.75 cup half-and-half cream
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1 large egg

Instructions

Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.
Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.
Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round.
Transfer to an ungreased baking sheet and cut each round into 6 wedges.
Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.