Easy Breezy Blueberry Scones

Every Sunday we have what we call "Special Breakfast". Not the most creative title, but we try our best to make something different and yummy. One of our favorites is Blueberry Scones. It's fun for the kiddos to help (my daughter Evey is awesome as a helper) and they aren't that difficult to make. You will feel like a Parisian pastry chef (OK...maybe that's pushing it), but you're palette is sure to enjoy this simple breakfast treat.

Start with the following:

Preheat your oven to 400 degrees (remember to always lower your temp if using a convection oven)

In a medium bowl combine 2 1/2 cups of flour, 2 tbsp. of sugar, 4 tsp. of baking powder and a 1/4 tsp. of salt. Cut in 1/3 cup of butter (I slice up a cold stick of butter ahead of time and keep refrigerated until this step). Your mixture should look like coarse crumbs - set aside.

In a separate medium bowl combine 2 eggs, 3/4 cup of heavy cream and about 1 cup of blueberries (fresh or frozen, either is fine).

Combine your blueberry/egg mixture with your dry ingredients and stir together until your flour mixture is all moistened.

Flour a work surface to knead your dough into a circle about 10 inches in diameter (like a small pizza crust).

Cut your dough into eight wedges and place onto a baking sheet. Sprinkle with sugar on top before baking if desired.

Bake in a 400 degree oven for about 12-14 minutes.

Scones will come out fluffy and pretty!! My kids love them served with some drizzled honey and confectioners sugar (a side of bacon never hurts either)