Blueberry Scones

3  cups		All-purpose Flour
1/3  cup		Sugar
1/4  teaspoon		Salt
5  teaspoons		Baking Powder
1/4  lb.		Butter, Chilled
1		whole Egg
3/4  cup		Heavy Cream
1  cup		(Heaping) Of Blueberries

Tip: For nutritional information on all the ingredients in Blueberry Scones just click on each ingredient name. Then adjust the serving size for any Blueberry Scones ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees.
First, in a large bowl, combine all dry ingredients.
Then, with a fork or pastry cutter, cut in the chilled butter until the mixture resembles large bread crumbs.
Mix the egg and heavy cream together and add to the dry mixture. Also add a heaping cup of blueberries to the mixture and mix together until just combined.
Turn mixture out onto a cold, clean surface and shape into a circle. Flatten with your hands and then roll out with a rolling pin to desired thickness. Cut into wedges.
Place wedges onto a baking sheet lined with parchment paper or a baking mat. Bake for 20 minutes or until edges start to turn brown. Baking time will vary depending on oven and thickness of dough.
Let cool completely and enjoy!