Blueberry Drop Scones
I suppose you could fit these all onto one baking sheet, but that will eliminate some of those crispy edges. I advise fitting them onto two and rotating them in the oven halfway through baking. And if you don't have frozen blueberries around? Use almost any other kind of fresh or frozen fruit. Or dried fruit and coconut. Or mini chocolate chips. Or whatever your holy heart desires! Makes 12-14.
2 cups flour
1/3 cup packed brown sugar
1 tablespoon baking powder
3/4 teapsoon salt
1 cube (4 ounces) cold unsalted butter
1/2 cup cream (plus a little more)
1 cup frozen blueberries
sugar for sprinkling.
1. Preheat oven to 375 degrees F. and line two baking sheets with parchment paper.
2. Combine dry ingredients in a medium bowl. Cut butter into flour mixture with a pastry cutter or fingertips until mixture has pea-sized lumps.
3. In a small bowl, combine cream and egg. Pour cream mixture into flour mixture, stirring just until combined and adding more cream if mixture is too dry. It should be the consistency of a stiff muffin batter. Add blueberries, taking care to stir gently.
4. Drop 1/4 cup batter onto prepared pans to make 12-14 scones. Sprinkle the top of each with a little sugar. Bake until just golden on top, 15-20 minutes. Watch carefully.
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