Blueberry Cream Scones

1. 1

   Preheat oven to 450 F.

2. 2

   Drain blueberries.

3. 3

   Mix together flour, baking powder, 1 tablespoon sugar and salt in a bowl.

4. 4

   Cut in butter, using a pastry blender or two knives.

5. 5

   Stir in blueberries.

6. 6

   In a separate bowl, beat eggs.

7. 7

   Reserve 2 tablespoon and add remaining eggs to dry ingredients.

8. 8

   Pour in cream.

9. 9

   Combine with a few swift strokes.

10. 10

    Place on a slightly floured board and pat or roll to a thickness of 3/4 inch.

11. 11

    Cut with a knife into diamond shapes or into 2-inch rounds.

12. 12

    Brush with reserved egg and sprinkle with sugar.

13. 13

    Bake for 15 minutes.

14. 14

    Drizzle with icing if desired.

* Per serving · 4 servings · Values may vary.

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