Yield: 12 scones
2 cups all purpose flour
¼ cup packed brown sugar
1 Tbsp baking powder
¼ cup butter
1 cup fresh Blueberry Acres blueberries
¾ cup half and half cream
Pre-heat oven to 375F (190C).
Mix flour, sugar, baking powder and salt in a large bowl. Cut butter into the mixture, then add blueberries and toss to mix.
In a separate bowl, beat together cream and egg and then slowly pour into the dry mixture stirring until it forms a dough. Knead 3 or 4 times, making sure not to over-handle and divide the mixture in half.
On a lightly floured board, shape each half into a 6” round and then cut into 6 wedges or circles.
Bake on an ungreased cookie sheet for approximately 20 minutes or until golden brown.