2 3/4 cups all purpose flour
2 Tbsp baking powder
3/4 tsp salt
1/2 cup sugar
2 1/2 cups heavy cream
1 cup frozen wild blueberries
1/2 cup half and half (for brushing)
1 Tbsp granulated or coarse sugar
Pre heat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. Add the heavy cream and frozen wild blueberries to the dry mixture and combine until a homogenous batter is formed. This step is done best with a wooden spoon.
Place the fairly wet batter onto a lightly floured surface forming a round disc about 10 inches round by 2 inches high. Using a sharp knife, cut the disc into 10 or 12 triangles.
Lightly brush the triangles with half and half, sprinkle with sugar and place on a cookie sheet. Place the scones in the oven and bake for approximately 25-30 minutes or until golden brown on top. Cool 15 minutes before serving.
Variations: substitute blueberries with 1 cup of golden raisins, cranberries or chocolate chips. Makes 10-12
Recipe courtesy Gale Gand, celebrity pastry chef, author and host of the Food Network's Sweet Dreams