Blueberry Cream Cheese Scones

2 ¾ cups all-purpose flour,

plus more for dusting 1 tablespoon baking powder 1 teaspoon baking soda 2 tablespoons granulated

sugar

½ teaspoon salt

1/8 teaspoon cinnamon,

optional

4 ounces cream cheese, cut

into chunks, chilled

½ cup butter, cut into pieces,

chilled

1 ¼ cups buttermilk

2/3 cup blueberries

1 tablespoon half-and-half Coarse sugar, for sprinkling

Heat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

In a large bowl, combine flour, baking powder, baking soda, sugar, salt and cinnamon. Using a pastry cutter or your fingers, cut or rub cream cheese and butter into flour mixture, working it in until the largest pieces of butter are the size of small peas. The mixture should resemble coarse meal and almost hold together when pressed.

Make a well in the center and pour in the buttermilk. Using a rubber spatula or your hands, mix until flour is moistened. Gently stir in blueberries. Dough will be wet and shaggy.

Sprinkle a work surface with flour and turn dough out onto work surface. Very lightly dust top of dough with flour. Using your hands, pat dough into a 1 to 1 ½ inch tall square or round. Cut into pieces, either with a chef’s knife or a biscuit cutter. Transfer dough to the prepared baking sheet. Brush tops with half-and-half and sprinkle with sugar. Bake 10 to 12 minutes or until golden brown.

Makes about 9 large or 16 small scones.

Serve this blueberry compote over pancakes, swirled into yogurt or oatmeal. Recipe adapted from The Pretty Dish by Jessica Merchant