Blueberry Scones

- LW

These rich cream scones are delicious as either dessert or breakfast. I love the blueberries mixed into the dough, but I've also made this recipe plain, with dried cranberries and lemon zest, with chocolate chunks, etc.

Ingredients
3/4 cup heavy cream, plus more for brushing scones 1 large egg 1 teaspoon vanilla extract (optional) 2 cups flour 1/4 cup sugar, plus more for sprinkling on scones 1/2 teaspoon salt 1 tablespoon  baking powder 1/2 teaspoon baking soda ¼ cup cold unsalted butter, cut into bits 1 cup blueberries, picked over, washed, and dried

Directions
Preheat oven to 400.

Whisk together 3/4 cup cream, egg, and vanilla in a small bowl.

In a larger bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Cut the butter in with a pastry blender until pieces are a bit smaller than pea-sized.

Gently stir in the blueberries. Stir in the cream mixture until just incorporated; it should form a sticky but manageable dough.

Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds.

Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar.

Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.