So. many. blueberries.
I am not complaining, but our CSA is very generous with those berries of blue. I guess the farm had a surplus this year and that means more for all! It also means I have been finding ways to use them in recipes...muffins- check, pie- check, scones- see below and thank you to twocookscooking!
(Adapted from Smitten Kitchen)
Makes around 15
2 c flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp butter, chilled
1 c heavy cream
1 c blueberries
Preheat the oven to 425. Then combine the flour, sugar, baking powder and salt in a bowl.
Slice or break the butter into 1/4″ pieces and combine with the dry ingredients. Use your hands to blend (big chunks of butter are ok).
Add the cream slowly until a more dough-like batter starts to form. Toss in the blueberries part of the way through adding the cream. Combine gently.
We don’t have any special implements for scone-making, so we’ve just been scooping out the dough in a 1/4 c measuring cup and then pressing that out on an un-greased cookie sheet. Bake for 12-15 minutes and enjoy.