1⅓cupall-purpose flourplus a few tablespoons extra
½cupgranulated sugar
1½tablespoonsbaking powder
½teaspoonssalt
1¾cupsheavy cream
sanding sugaror super-fine granulated sugar
Instructions
Preheat the oven to 425°F.
Wash the blueberries and shake off the excess water. Place them in a small bowl with a few teaspoons of flour. Shake the bowl to coat the blueberries.
In a medium mixing bowl, combine 1 1/2 cups flour with the sugar, baking powder, and salt. Stir well.
Measure out 1 3/4 cup of heavy cream. Transfer 2 tablespoons of the cream to a small dish and set aside. This will be used to brush the tops of the scones just before baking.
Pour the remaining heavy cream into the flour mixture.
Use a large spatula to fold the ingredients together.
Once a loose ball of dough has formed, add the blueberries.
Cover the dough with a towel and allow it to relax for about 5 minutes.
Form 2 equal, round disks of the dough.
Cut each disk into 8 wedges.
Brush the top of each wedge with some of the reserved cream.
Dip the wetted scones into either sanding sugar or granulated sugar.
Place each wedge, sugar-side up, on a baking sheet.