Blueberry Cream Scone, just the name alone evokes a vision of flaky sweetness encouraging you to sit back and enjoy with a hot coffee or tea, especially on a day with a severe weather warning in effect (at least up here in Cookingwood).

Seriously, stop wasting you money on the conventional store-bought scone, as there is no comparison to these slightly sweet, flaky, luscious scones bursting with bites of wild blueberries.  A sprinkling of coarse or raw sugar before baking adds just another layer of flavour.

Blueberry Cream Scones/www.sweetenuf.ca

Easy one-bowl baking for any day of the week with ingredients you probably have on hand will make these a favourite.

Blueberry Cream Scones

Preheat oven to 375F.  Line a baking sheet with parchment paper.  Stack 2 baking sheets together to help prevent bottoms from over browning!

Ingredients:

2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

3/4 cup whipping cream + 2 tbsp. whipping cream

1/3 cup cold butter

1/2 cup fresh or frozen wild blueberries

Coarse or raw sugar for sprinkling

Method:

In a large bowl, whisk together flour, sugar, baking powder and salt.

Measure out 3/4 cup whipping cream and stir in vanilla extract.

Using a box grater, grate cold butter into flour mixture and toss together with your fingers.  Add in cream/vanilla and stir until mixture comes together.  Add in berries and knead together gently a few times to disperse the berries.

Pat out onto prepared baking sheet into a circle about 1 1/2 inches high.  Using a knife or bench scraper cut into 8 pieces.  Brush tops with remaining 2 tablespoons of cream and sprinkle with sugar.

Bake in preheated oven about 15-20 minutes until tops are golden .

NOTE:  If using frozen berries you will need to add a few more minutes to baking time.

Cool slightly and enjoy!

Leftovers are delicious next day warmed slightly in microwave or oven.  These will also freeze well if wrapped tightly.