Blueberry Breakfast Scones

This comes from William Granger. Posted for ZWT8-Australia/New Zealand.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 wedges

Ingredients

• 2  cups all-purpose flour, plus more as needed
• 1  tablespoon caster sugar (superfine)
• 3  teaspoons baking powder
• 1  pinch salt
• 3 1⁄2 ounces unsalted butter, chilled and cubed (7 Tblsp)
• 2  eggs, lightly whisked, plus 1 egg beaten with 1 Tblsp. milk, for glazing
• 1⁄2 cup heavy cream
• 1⁄2 cup fresh blueberries or 1⁄2 cup frozen blueberries, tossed lightly in flour

Directions

1. Preheat an oven to 400*.
2. Line a baking tray with parchment paper.
3. Pulse the flour, sugar, baking powder and salt in a food processor, until fully combined. Add the butter and continue pulsing until it is roughly combined. There will still be lumps of butter. Tip the mixture into a bowl, and stir in the eggs and cream with a knife. Gently mix in the blueberries with your hands.
4. Turn the dough out onto a lightly floured surface and press it into a 6 x 6-inch square. Cut the pastry into quarters, then halve each quarter. Place the scones onto the prepared baking tray and brush with the egg and milk glaze. Bake for 15-20 minutes, or until golden. Serve warm with butter, if you like.