Paisley’s Wild Blueberry Scones
cups 4 White Lily self-rising flour cups 3 whipping cream cup 2/3 turbinado sugar cup 1 Maine wild blueberries cup 1 confectioners' sugar teaspoons 2 milk, or more as needed
Pour the flour into a large mixing bowl. Scoop out a well in the center. Pour in the whipping cream.
Fold with wooden spoon until lightly combined. Add the blueberries. Stir until all flour is moistened and dough comes together in a ball. The dough will be very sticky.
Set the dough ball on a floured surface.
Use a rolling pin to push dough out into a 1/2-inch-thick circle, flouring the pin and top of dough while rolling.
Cut with a 1-inch biscuit cutter, or cut with a knife into 24-30 square scones.
Place squares on flour-dusted parchment paper on a baking sheet.
Brush the tops with whipping cream. Sprinkle with turbinado sugar. Bake at 425 for about 10-12 minutes.
Combine the sugar and milk in a small bowl and mix well. Drizzle the mixture over the hot scones.
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