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!

I found this recipe while on vacation in July.  I pulled it out of a magazine intending to make it for my father-in-law, who loves blueberry pie.  Blueberries are not my favorite fruit, I bought these specifically with this recipe in mind.  They taste great, somewhat tart and firm.  After making sure I had sour cream, I threw this together in less than 30 minutes.  Enjoy!

Creamy Blueberry Pie:

1 refrigerated pie crust

5 cups blueberries

3/4 cup sugar

3 T. corn starch

3 T. water

1 T. lemon juice

8 oz. sour cream

Preheat oven to 400.  Bake pie crust for 10 minutes or until golden brown.  Cool completely.  In medium saucepan, combine blueberries and sugar.  Cook over low heat for about 5 minutes or until sugar is dissolved, stirring occasionally.  Whisk cornstarch and water together, stir into blueberry mixture.  Bring to boil and cook for 1 minute, or until thickened.  Remove from heat and cool to room temperature.  Stir in lemon juice.  Add sour cream, stir until well combined.  Pour into crust and chill at least 4 hours or until firm.  Store covered in the refrigerator.