MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blueberry Cream Scones
Categories: Scones
Yield: 12 Scones

2 c All-purpose flour
2 1/4 ts Baking powder
1 tb Sugar; up to 2 tb
1/2 ts Salt
1 c Fresh blueberries
1 1/4 c Heavy cream

Preheat oven to 425 F.

Sift together the flour, baking powder, sugar and salt in a large
mixing bowl. Gently stir in blueberries. Add the cream and mix
together, gently, with a wooden spoon until just barely combined. Be
careful not to over-mix.

Transfer dough to a lightly-floured board or counter-top. Using your
hands, gently pat the dough down into an 8-inch disk, about 3/4 inch
thick. You can use the bottom of an 8- or 9-inch cake pan to help you
press the dough down evenly if need be. Brush the top of the disk
with a bit of cream and sprinkle with sugar. Cut dough into 8-12
triangles and arrange on un-greased baking sheet, at least a
half-inch from one another.

Place baking sheet on center rack in oven, and bake for 12-15 minutes
until scones turn golden. Allow to cool on wire rack for about 10
minutes. Enjoy while still slightly warm.

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