Blueberry Scones

I found this recipe in this month’s Martha Stewart Everyday Food magazine.  I love very dry, crumbly scones but have never dared to try them.  This recipe sounded easy and looked good.  The only thing I would do different next time would be to press the circle out a little flatter.  But otherwise they turned out great and taste good.  Enjoy!

Blueberry Scones

3/4 cup cold heavy cream

1 large egg

2 cups all-purpose flour

1/4 cup sugar

2 t. vanilla

2 t. baking powder

1/2 t. salt

6 T. cold unsalted butter cut into small pieces

1 cup blueberries

Preheat oven to 400 degrees.  Whisk together heavy cream, egg and vanilla.  Set aside.  In a large bowl, mix flour, sugar, baking powder and salt.  With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pieces of butter remaining.  Stir in blueberries.  With a fork, stir in cream mix until just combined.  The dough should be crumbly, do not overwork.

Transfer dough to a lightly floured work surface and pat into a 6 inch circle.  Cut into 6 wedges and transfer to a parchment lined baking sheet.  Bake until golden, about 16-18 minutes, rotating sheet halfway through.  (I actually cooked mine almost double because I made a double batch and had two circles to cook.  Enjoy!