Panera's Wild Blueberry Cream Scones
3 3/4 cups all purpose flour
2 Tablespoons baking powder
3/4 teaspoon salt
1/2 cup sugar
2 1/2 cups heavy cream
1 cup frozen wild blueberries
1/2 cup half and half (for brushing)
1 Tablespoon granulated or coarse sugar
Pre heat oven to 350 degrees.
In a large bowl, combine the flour, sugar, baking powder and salt.
Add the heavy cream and frozen wild blueberries to the dry mixture and combine until a homogenous batter is formed. This step is done best with a wooden spoon.
Place the fairly wet batter onto a lightly floured surface forming a round disc about 10 inches round by 2 inches high.
Using a sharp knife, cut the disc into 10 or 12 triangles.
Lightly brush the triangles with half and half, sprinkle with sugar and place on a cookie sheet.
Place the scones in the oven and bake for approximately 25-30 minutes or until golden brown on top.
Cool 15 minutes before serving.
Variations: substitute blueberries with 1 cup of golden raisins, cranberries,chocolate chips or cinnamon chips. Makes 10-12
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