Round Blueberry Scones

Round Blueberry Scones

If you are looking at the photo and wondering why these scones are not triangular, it is because of the blueberries.  To keep the blueberries whole, the dough had to be handled carefully.   I could have rolled the dough, as I would if I had made an orange or raisin scone, but then the berries might have burst.  That would be a true disappointment. So these are made in a way that is similar to drop biscuits.  The texture is the same as a good scone, these are just shaped round.  You could form these into triangles instead of rounds, but I thought these looked just fine. 
Wash the berries before using, remove any stems, and lay out in one layer on a paper towel.  Cover with another paper and let the berries dry.
Pre heat the oven to 400 degrees.

6 Tablespoons of Unsalted Butter, chopped and chilled, plus extra for tops
2 cups of Flour
1 Tablespoon of Baking Powder
1/4 cup of Sugar plus extra for tops
1/2 teaspoon of Salt
1 cup of cleaned Blueberries
2 large Eggs
1/2 cup of Cream

Lightly butter a cookie sheet and set aside.
In a medium bowl, stir together flour, baking soda, 1/4 cup of sugar and salt.  Cut the chilled, chopped butter into the flour mixture with a pastry cutter or 2 knives until the flour resembles coarse cornmeal.  Carefully add blueberries and toss with your very clean hands.
In a separate bowl, beat together eggs and cream.  Make a well in the middle of the flour and butter mixture and pour in the eggs and cream.  With your very clean hands, mix the flour and cream together until the dough forms.
Divide the dough into 12 equal balls.  Carefully roll in your hands and then pat out to about 3/4 inch thick. Try to keep all the scones an equal thickness. 
Place on the prepared cookie sheet and brush the tops with butter, then sprinkle with sugar. Bake 12 to 15 minutes, or until lightly browned.  Transfer to a wire rack to cool.

Enjoy!


Deloris