Easy Blueberry Cream Scones

Ingredients

• 2¼cups/293 grams all-purpose flour
• 2½teaspoons baking powder
• ½teaspoon fine salt
• ¼teaspoon ground cardamom (optional)
• 1¼cups/290 grams heavy cream, plus more for brushing
• ⅓cup/70 grams sugar, plus more to taste and for sprinkling
• ⅔cup/85 grams frozen wild blueberries (see Tip) or ½ cup/68 grams currants

Instructions

• Line a baking sheet with parchment paper.
• With a fork, mix the flour, baking powder, salt and cardamom, if using, in a large bowl. Use the same fork to mix the cream and sugar in a medium bowl (or liquid measuring cup) until the sugar dissolves. (Add 2 to 3 more tablespoons sugar if you prefer a sweeter scone.)
• Make a well in the center of the dry ingredients and scatter the berries over it. Pour in the cream, and gently mix with the fork just until a shaggy dough forms. To ensure a tender scone, don’t overmix.
• Heat the oven to 425 degrees.
• Gently scoop a mound with the fork and drop it onto the prepared pan. Repeat with the remaining dough to form 10 scones. Gently brush or drizzle the tops with cream, then sprinkle with sugar. Refrigerate for at least 30 minutes and up to overnight.
• Bake until browned on top and baked through, 18 to 20 minutes. Cool on the pan until warm. The scones taste best within a few hours of baking. Any leftovers should be frozen and can be reheated in a toaster oven or oven.