- Serves: about 1 dozen
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- 2 1/2 c. All-Purpose Flour
- 1/2 c. Cold Unsalted Butter
- 2 tbsp. Coconut Oil OR Vegetable Oil
- 2 Eggs
- 1 tbsp. Baking Powder
- 1/4 tsp. Salt
- 1/3 c. Sugar
- 3/4 c. Heavy Cream
- 1 1/2 c. Fresh Blueberries, washed & dried
- Cane Sugar (for topping, optional)
Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. Add cold butter and cut together until mixture resembles wet sand. Add coconut oil and mix together again.
In a separate bowl, whisk together eggs and heavy cream. Pour eggs and cream in with flour-butter mixture and stir until just coming together- do not overmix. Fold in blueberries, then turn out dough onto a lightly floured surface and knead briefly, about 30 seconds.
Using greased cookie cutters or a very sharp knife, cut scones into desired shapes and lay on prepared baking sheet. Sprinkle each scone with a light coating of cane sugar, if desired, then bake about 20 minutes or until golden. Transfer immediately to wire cooling rack. Best enjoyed fresh.