Blueberry Scones

Adapted: Martha Stewart
Mmmmm, scones i love them for so many reasons.

Really just about two.

The first being they make me feel classy. There isn't anything exotic about the ingredients to a scone,  but everytime i say "i'll have a scone please" I muster up an image of big hats and tea.

The second reason is much more practical and that is that I love a baked good where there's a base recipe and an interchangeable star ingredient. Ive made these same scones with fresh cranberries as the star and they were deliciously tart and sweet.

This time I made them with fresh blueberries and they were the perfect mid morning snack.

Servings: 8 scones
Cook time: 25 minutes

Ingredients:
2 cups flour, plus extra for surface
8 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup of blueberries
1 tsp cinnamon

Cinnamon Sugar mixture
1. Mix 3 tbl of sugar with 1 tsp of cinnamon

Baking:
1. Preheat oven to 425
2. Whisk together flour, 5 tbl of sugar, baking powder and salt
3. Mix in cold butter and beat until the butter is the size of peas
4. Add 2/3 cup of half and half
5. Fold in blueberries
6. Dump the dough on a floured surface and knead 5-10 times
7. Pat dough into 1 inch
8. To get a triangle shape find a square item in your kitchen to cut the dough, then cut the square in half. If you dont have a square just use a cup or any cookie cutter you have, any shape will be delicious
9. Brush the top of the scones with the remaining half and half and sprinkle with cinnamon sugar
10. Bake 12- 15 minutes or until the tops are golden brown