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Blueberry Cream Scones
Serves: 12

1/2 cup heavy cream + additional for brushing the scones
1 egg
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar + additional for sprinkling the scones
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons cold butter, cut into bits
3/4 cup blueberries

Heat oven to 400 degrees F. In a bowl, whisk together 1/2 cup cream,
egg, and vanilla. Sift together flour, 1/4 cup sugar, salt, baking
powder, and baking soda. Add butter and blend mixture until it
resembles coarse meal. Gently stir in blueberries and add cream
mixture with a fork until mixture forms a sticky but manageable
dough. Knead dough gently on a lightly floured surface for 30
seconds, pat it into a 3/4 inch thick round, and cut out 12 wedges
or, using a 3 inch cutter, cut out rounds. Transfer wedges to a
lightly greased baking sheet, brush them with the additional cream,
and sprinkle them with the additional sugar. Bake for 15-18 minutes
or until golden.

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