Dreamy Cream Scones
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon fine sea salt or table salt
5 tablespoons chilled, unsalted butter, cut into ¼ inch cubes.
½ cup dried, wild, Maine blueberries
1 cup heavy cream
Heat oven to 425 degrees
Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with steel blade. Pulse six times.
Using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add berries and pulse one more time. Transfer dough to large bowl.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Knead dough by hand until it comes together.
On a lightly floured surface press into a 8 inch circle, smoothing the edges. Cut into 10 to 11 wedges.
Place wedges on a parchment covered baking sheet and bake until very light brown, 12 to 15 minutes.
Cool 10 minutes and enjoy warm, or at room temperature.
Adapted from America’s Test Kitchen Cookbook