Step by step on how to make my favorite Blueberry Scones:
(See detailed recipe
here.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_-3Mkngcv7oYmwk9uy1b7HMXc1P3kYcljrd5Sz1_68OseZa6X2Ysu2cASSC6Bvhy2BNhuXl392NINBBOuGbZdUZpiiKWHX2W0nBWOilNZVTYTIjkvVdluVuu8xl33RONEaw_YkHCnoo/s320/12342491_10154427151821110_2388890310795800089_n.jpg) |
Place butter in freezer for 30 minutes before starting. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPnodlNo7vaQcc9FWPpDVIlHyVDI8HdoAmoyUsV7o2RE15dS1PKSL78K0wx4T6TfoXE7TjcD1-m5e9wA36QFoYqRThylCvuoZ8Min45vLXeMiigR3nD7N6HwCnbg8KOfpYYly51gk9k8Y/s320/12346524_10154427151836110_1768131200822642678_n.jpg) |
Incorporate butter into dry mixture until it resembles fine crumbs. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlgyszoB9IqhZBW4EGurnDA8kTDOFHmdCA_aI8jXxZBSpJx2JKV7_qzamB5okVbRsLMoh0ofjw3DtXqK9RTps2yayPHn6jatO8w0KBPlZ2LCTRDD2G9CXWd7pTmam7VxfZHpHr5v0X4w/s320/12347624_10154427151941110_967890932632786176_n.jpg) |
Toss and coat blueberries in flour/butter mixture. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CQNXyM3587ovfizD88fn7qR2sACQnQhEfm4BLn4U8TGWe8ghntil1BkRQo3TuMRpQ27xwpG0tDvZz5xF4leyER5AEUVPm5YYzF_kTEdOflLbDeHV34UtaUQKLd7aqvW1ezRVyNxc3DA/s320/12308081_10154427153051110_1436958983564589730_o.jpg) |
Create a well and pour wet mixture into dry. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivwzA4XCQIKtguWozKSUrwGlHj1UKY2aRwyPH0wj3kGUPRY7k5DzZVjvYekKR15g8O8fgDe2xG28ylmGBBm52BqWVJUL63Vm8Y3z7GPVdQzXYTqRAzn4IqLypnoNv4Ma60x44cBj3OM3s/s320/12342549_10154427151881110_819540279712222936_n.jpg) |
Stir with a fork until all liquid has been absorbed. |
*At this point, the dough was too crumbly which was possibly due to the smaller egg used. Add more cream if dough is not coming together and turn onto a floured work surface to shape.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3DF5Mlu0GBdswjw_SVOZ11Zrxswc4uL3KUKLYsspJa8Y13J-2bcOaZmNW6vubU_uA_oHqnen2pSX1v16ZGFVZaKFV5masjIooRocp3OxdvkrRJk2Z5KLGaRlqpy8deoOeToLGZziV3o/s320/12321312_10154427151886110_772527322205771820_n.jpg) |
Knead until dough comes together. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVay00Z6Dx9AYLYoAIOoaj11G5FCzNbGZ4qmeXmsGtAhEUWZZiw4tlhonD0uq1efe7Y08kiIlWK0QtHShbot_FxcDGOPPQQkmVRI1qtn1msVLKNra5VV7QyxtVGW84HJeCjDrOT6878Q/s320/12309998_10154427153071110_6964014617820954173_o.jpg) |
Even out into 1" thick pieces, brush with cream, and sprinkle with sugar. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2vWrsvSMGV2MdcYYirYaxxWGi-gl93th6ssMBRWeJ4yXjQ-EC24UXkFXN5fpx52276ld8y4pJQjhWrn4x4E-rNvZutNT_LQLoR0Au6Iv2V_bLe9jnmF7aF-ZS_RStG-Q1-7ofgPeToZw/s320/12309646_10154427153076110_4552079129167657665_o.jpg) |
Bake at 425F for 16-20 minutes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUQLlmMdJL6hOQx9zWuOhIJFC7Xfx0hYVBx0bQkXDthG0UcPbnwo3eiwjHAj86USb5M0qZT0y8Azt20XkYp3HPIGXMKSA4BjD5Oybn2pnrvtCsWjK0NS1RIqZwITnJUxEQY2vekcXiPo/s320/12307992_10154427153411110_5580099243946440814_o.jpg) |
Until perfectly golden brown. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZF4uBBjq9DYiz4IHwkiqoOI7r16LRcyXrULfRex5MJSnT9X3aBh688uyklNrzsxG8CzrLQ8TBasLYxzW0Qrg7QJBtrtumF1YhDMFXI0-2RjD6T4buCUAsIwd9RgGby2D2SACg-YDCTk/s320/12307605_10154427153061110_3402474833785436178_o.jpg) |
Let cool briefly and consume! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY82qDWESh-2ygc2mpnvLEzUPvAQ5NDoqbS_bEsNhyphenhyphen-Vf7Gzx34fFJlr3Y4g_kdBzBDshXhDdb1Dm5k3ijm3CF5e61LYm9OrSdRT-Q5tuPAgPbYfP5k-xhwu03rHavsuyxpQfpnLDSo9Q/s320/11048702_10154427153036110_8174658485527165409_o.jpg) |
Juicy blueberry explosion. |
Enjoy.
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