We can’t resist sharing this recipe whenever blueberry season rolls around. The recipe is from my mom, June, and a perennial family favorite.
June’s Blueberry Scones
Makes 6-8 scones
4 cups unsifted, all-purpose flour 3 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
3/4 cup butter
1 large egg
1 1/2 cups half & half
1 1/2 cups fresh blueberries
Preheat oven to 425F. Grease large baking sheet or cover with parchment.
In large bowl, combine flour, 2 tbsp sugar, the baking powder, salt, and cream of tartar. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Separate the egg; place the white in a cup and set aside; in a small bowl beat the yolk with a fork and stir in half & half. Add yolk mixture to dry ingredients and mix lightly with a fork until mixture clings together and forms a soft dough.
Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Gently knead in blueberries. Divide dough in half. With floured rolling pin, roll each into a 7” round and cut into 4 wedges.
Places scones, 1 inch apart, on baking sheet. Pierce tops with tines of fork. Brush with reserved egg white; sprinkle with remaining sugar.
Bake scones 20 minutes — or until golden brown. Serve warm.