MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Blueberry Cream Scones
Categories: Scones
     Yield: 12 Scones

     2 c  All-purpose flour
 2 1/4 ts Baking powder
     1 tb Sugar; up to 2 tb
   1/2 ts Salt
     1 c  Fresh blueberries
 1 1/4 c  Heavy cream

 Preheat oven to 425 F.

 Sift together the flour, baking powder, sugar and salt in a large
 mixing bowl. Gently stir in blueberries. Add the cream and mix
 together, gently, with a wooden spoon until just barely combined. Be
 careful not to over-mix.

 Transfer dough to a lightly-floured board or counter-top. Using your
 hands, gently pat the dough down into an 8-inch disk, about 3/4 inch
 thick. You can use the bottom of an 8- or 9-inch cake pan to help you
 press the dough down evenly if need be. Brush the top of the disk
 with a bit of cream and sprinkle with sugar. Cut dough into 8-12
 triangles and arrange on un-greased baking sheet, at least a
 half-inch from one another.

 Place baking sheet on center rack in oven, and bake for 12-15 minutes
 until scones turn golden. Allow to cool on wire rack for about 10
 minutes. Enjoy while still slightly warm.

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