A simple and delicious recipe capable of turning anyone into a morning person.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones

  1. Preheat oven to 400°.
  2. Sift together dry ingredients. Using 2 forks or a pastry blender, cut in butter to coat pieces with flour. The mixture should look like coarse crumbs.
  3. Gently fold blueberries into batter. To avoid greenish-blue scones, do not mash or bruise blueberries. Make a well in center and pour in heavy cream. Gently fold everything together to just incorporate; do not overwork the dough.
  4. Press dough out onto lightly floured surface, into a rectangle about 12 x 3 x 1 1/4 inches. Cut rectangle in half, then cut pieces in half again, resulting in 4 (3-inch) squares. Cut squares in half on diagonal to form triangle shapes.
  5. Place scones on ungreased cookie sheet and brush tops with a little heavy cream. Bake for 15 to 20 minutes until golden brown. Let scones cool slightly before serving.
  6. Enjoy!
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Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.