Blueberry Scones
These blueberry scones are deliciously moist and easy to make with juicy blueberries in every bite.
all-purpose flour
2
cups
packed brown sugar
¼
cup
baking powder
1
tablespoon
salt
¼
teaspoon
chilled unsalted butter, cut into pieces
¼
cup
fresh blueberries
1
cup
half-and-half cream
¾
cup
egg
1
large
 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  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.
  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.
  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.
  Transfer to an ungreased baking sheet and cut each round into 6 wedges.
  Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.
