FRESH BLUEBERRY SCONES

WHILE SUPPLY LAST, ENJOY A DELICIOUS TREAT WITH THE LAST OF THE FRESH PICKED SUMMER BLUEBERRIES. PAIRED WITH TWO SCRAMBLED EGGS MAKES FOR A PERFECT SEASONAL BREAKFAST

BLUEBERRY SCONES

2 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup cold unsalted butter
1 egg
1/2 cup heavy cream
1 teaspoon vanilla
1 heaping cup fresh summer blueberries

Preheat oven to 400 degrees. Pulse flour, sugar, baking powder, salt and cinnamon with cut up cold butter in food processor. Well egg, cream and vanilla and mix gently with several additional pulses. Fold in fresh blueberries. I use my hands to press berries into dough. Turn dough onto floured surface and with floured hands form an even rectangle Cut scones into desired triangles and place on baking sheet. Brush tops with additional heavy cream. Bake for 12 to 15 minutes or desired doneness. Broil for one minute at end of baking to make tops golden brown. Enjoy!