|Half and half||3⁄4 Cup (12 tbs)|
|Blueberries||1⁄3 Cup (5.33 tbs) (Fresh / Frozen)|
|Egg||1 , lightly beaten|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Unsalted butter||1⁄2 Cup (8 tbs), cut into pieces|
PREHEAT THE OVEN to 350°F Lightly grease a baking sheet.
STIR TOGETHER the half-and-half, blueberries, and egg in a small bowl.
Sift the flour, sugar, baking powder, and salt into a large bowl.
Cut in the butter, using a pastry cutter or two table knives, until the mixture resembles fine crumbs.
Alternatively, put the dry ingredients in a food processor, add the butter, and pulse a few times to cut the butter into the flour; then transfer the mixture to a bowl.
ADD THE BLUEBERRY mixture to the flour mixture and gendy stir until just blended.
Turn the dough onto a lightly floured surface and knead lightly a few times.
Pat the dough into a rectangle about 6 inches by 10 inches.
Cut the dough into 10 scones, each 2 inches by 3 inches, and set them on the baking sheet.
Bake until puffed and golden brown, 15 to 20 minutes.