Blueberries work well in a variety of recipes

Published: Thursday, June 5, 2014 at 11:56 AM.

In a large bowl whisk together flour, sugar, baking powder, and salt. By hand mix in butter until mixture is coarse and even-grained. Do not over mix.

Gently with a spoon fold in blueberries, then add ¾ cup heavy cream. Gently stir to just moisten the flour. If you over mix the scones will be tough. Knead dough briefly on a lightly floured surface. Roll out into a 12-inch circle about ½-inch thick. Cut into 12 wedges. Separate wedges and place on a parchment lined baking sheet about 1-inch apart. Brush tops with ¼ cup heavy cream. Sprinkle with coarse sugar.

Bake in a 350 degree oven for 20 minutes or until tops are lightly golden brown.

Serve with butter, blueberry jam, or whipped cream.

 

Blueberry-Peach Crisp

6 cups or 3 pints fresh blueberries



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