Scones are now a favorite!

Tuesday I bought the blueberries.  Wednesday I saw blogger friend, Mary, post perfectly looking blueberry scones on her blog, One Perfect Bite.  So by last evening, my scone batter was resting in the refrigerator only to be awakened early this morning for baking.

I like to think that I can analyze what a good recipe is by reading through it quickly.  Especially in baking, I have found that if the ingredients include sour cream, fresh cream or cream cheese, every time the recipe will be a success.  Mary's recipe called for 1 1/4 cups of heavy cream.  I just knew this would taste great.

This was my first time baking scones.  I think what turned me off before was that every scone I have ever purchased tasted so dry and crumbly that it needed several cups of coffee or glasses of milk to wash it down.  I never understood what the cheering was about concerning scones.

Well.....now I know.  It took much restraint to keep me from eating them all before The Trout was even out of bed!  The recipe comes together quickly.  No need to even use your mixer.  It does not make an outrageous amount of scones, though that would have been a treat!  I will definitely be looking into more scone recipes.  I hope you try these.  Thank you, Mary, for sharing your excellent recipe.

Blueberry Cream Scones
from the kitchen of One Perfect Bite

2 cups all-purpose flour
1/4 cup + 2 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
3/4 cup blueberries
1 1/4 cup heavy cream

In a large mixing bowl, combine flour, 1/4 cup sugar, baking powder, and salt.  Cut butter into dry ingredients.  Stir in blueberries.

Add heavy cream and stir by hand just until dough forms.  Dough will be soft and sticky.  Cover and refrigerator 2 hours or overnight.

Preheat oven to 400 degrees F.

Turn dough out onto a lightly floured surface and knead gently until dough just holds together.  Press dough into an 8 to 9 inch circle, 1 inch thick.  Cut into wedges.  Place scones on baking sheet and sprinkle with the reserved sugar.

Bake 15 to 20 minutes at 400 degrees or until scones are a light golden brown on top.  Yield:  6 scones.