Paisley's Wild Blueberry Scones

  • Yield: 24 to 30 servings


4cups White Lily self-rising flour
3cups whipping cream
2/3cup turbinado sugar
1cup Maine wild blueberries
1cup confectioners' sugar
2teaspoons milk, or more as needed


  1. Pour the flour into a large mixing bowl. Scoop out a well in the center. Pour in the whipping cream.
  2. 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.
  3. Set the dough ball on a floured surface.
  4. Use a rolling pin to push dough out into a 1/2-inch-thick circle, flouring the pin and top of dough while rolling.
  5. Cut with a 1-inch biscuit cutter, or cut with a knife into 24-30 square scones.
  6. Place squares on flour-dusted parchment paper on a baking sheet.
  7. Brush the tops with whipping cream. Sprinkle with turbinado sugar. Bake at 425 for about 10-12 minutes.
  8. Combine the sugar and milk in a small bowl and mix well. Drizzle the mixture over the hot scones.