Blueberry Scones are perfect for breakfast or afternoon snack. They’re tender and buttery and melt in your mouth. And, because they have no butter, they’re super quick and easy to make.
Whisk dry ingredients (flour through salt) in a large bowl. Lightly toss dried blueberries into the dry ingredients to separate the pieces of fruit.
Mix the heavy cream into the dry ingredients with a fork just until the dry ingredients come together.
Gather the dough into a ball and knead lightly against the sides and bottom of the bowl about 5 times, turning and pressing any loose pieces into the dough each time until they adhere, and the bowl is fairly clean. Transfer the dough onto a parchment paper lined baking sheet, and pat the dough into an 8-inch round, about ¾-inch thick.
Cut the round into 8 wedges.
Brush the tops with 2 to 3 teaspoons cream, milk, melted butter, or with a beaten egg. And, sprinkle with turbinado sugar (sugar-in-the-raw) if desired (it makes a pretty presentation if you do this step).
Bake at 425° F until the tops are golden brown, about 19-22 minutes. Let cool on a rack or serve warm. Cut scones apart with a serrated knife.