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1
Position an oven rack in the middle of the oven.
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2
Preheat the oven to 375F.
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3
Line a large baking sheet with parchment paper.
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4
Stir together the flour, baking powder, 1/2 cup sugar, and salt in a large mixing bowl.
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5
Fold in the blueberries.
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6
Stir in the heavy cream.
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7
Use a large rubber spatula or your hands to form a soft dough.
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8
Dont over mix the dough.
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9
There should be a few lumps of dry ingredients throughout.
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10
Turn out the dough onto a lightly floured work surface.
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11
Knead the dough very briefly, about 30 seconds, just until it sticks together.
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12
There should be as little handling as possible.
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13
Gently form the dough into a ball and lightly dust it with a little flour.
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14
Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
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15
Cut the dough into desired shapes.
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16
Gather up the scraps, reroll them, and cut out more scones until the dough is used up.
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17
Pat the scones lightly to smooth the tops.
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18
Place the scones about 2 inches apart on the prepared baking sheet.
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19
Brush the tops of the scones with cream and sprinkle with the extra sugar.
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20
Bake for 10 to 12 minutes, or until the tops spring back when pressed lightly and the bottoms are golden brown.
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21
Remove the scones from the oven and cool on the baking sheet for 5 minutes.
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22
Transfer the scones to a wire rack to cool for at least 5 minutes before serving.
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23
Substitute 2 cups fresh or frozen red currants for the blueberries.
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24
Substitute 2 cups dark or golden raisins for the blueberries.
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25
Substitute 1 cup fresh or dried cranberries and 1/2 cup coarsely chopped pecans for the blueberries.
