Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::12
Yield::12 scones
Ingredients
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2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup chilled unsalted butter, cut into pieces
1 cup fresh blueberries
¾ cup half-and-half cream
1 large egg
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
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Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.
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Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.
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Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round.
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Transfer to an ungreased baking sheet and cut each round into 6 wedges.
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Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.
Dotdash Meredith Food Studios