Fresh Blueberry Scones

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large bowl mix the flour, baking powder, salt, and sugar together.

In a second bowl, combine milk, cream, and egg.

Rub the cold butter into the flour mixture with your fingers or cut in with a pastry knife until it resembles coarse breadcrumbs

Add the wet ingredients to the flour/butter mixture and loosely mix the ingredients until it just comes together and away from the bowl.

Turn your dough onto a floured work surface and knead a few times to create a smooth dough.Pat your dough into a rectangle, about 7 x 10 inches.

Sprinkle the blueberries onto the surface of the dough and very gently press into the dough.

Roll up the dough, using a pastry scraper and more flour if the dough begins to stick. Pat the dough into a generous one-inch thick rectangle.

Cut out your scones with a 2 ¾ inch biscuit cutter and place on your prepared baking sheet.Brush the tops lightly with the beaten egg glaze.

Place the scones on an upper-middle rack in your oven and bake for about 35-40 minutes, until the tops are a beautiful golden shade. Enjoy within 24 hours. Store leftovers in an airtight container at room temperature.