Categories: Breakfast, Pastries, Scones

Ingredients

• 2 c all-purpose flour
• 1/4 c packed brown sugar
• 1 T baking powder
• 1/4 t salt
• 1/4 c butter, chilled
• 1 c fresh blueberries
• 3/4 c half-and-half
• 1 egg

Directions

1. Preheat oven to 375 degrees

2. Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.

3. In separate bowl , beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle.

4. Divide dough in half. On lightly floured board, shape each half into a 60inch round. Cut into 6 wedges.

5. ke on ungreased cookie sheet about 20 minutes at 375. Best served warm.

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