Blueberry Cream Scones
Basic, no butter, simply delicious.
Sift or whisk a couple cups of flour, a couple teaspoons baking powder, about 4-6 tablespoons sugar and half teaspoon salt. Gently stir in a generous cup each of fresh blueberries and heavy cream just until mixed. Gently press mixture into a lightly-floured 8-9 inch cake pan. Flip out onto parchment lined baking tray. Brush top with cream and sprinkle with sugar. Cutout and separate to bake 8-12 wedges. Bake preheated 425 F for 15-20 minutes. Enjoy!