You are here: Home » Recipes » Paisley’s Wild Blueberry Scones Paisley’s Wild Blueberry Scones Recipe by Our Cookbook Collection Yield 24 to 30 servings PrintEmail Ingredients 4 cups White Lily self-rising flour3 cups whipping cream2/3 cup turbinado sugar1 cup Maine wild blueberries1 cup confectioners' sugar2 teaspoons milk, or more as needed Instructions 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.