Ingredients:
2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, chilled and cut into pieces
1 cup fresh blueberries
3/4 cup half-and-half cream
1 large egg
METHOD:
Preheat your oven to 190°C.
In a bowl, combine the flour, brown sugar, baking powder, and salt.
Cut in the cold butter using two knives or a pastry blender until the mixture resembles coarse crumbs.
Add the blueberries and toss to combine.
In a separate bowl, whisk together the cream and egg until well combined.
Slowly pour the wet ingredients into the dry ingredients, stirring with a spatula until dough starts to form.
Transfer the mixture to a lightly floured surface and knead just until it comes together, 3-4 times. Be careful not to over work the dough.
Divide the dough in half and form each half into a 6-inch round.
Transfer the rounds to an ungreased baking sheet and cut each round into 6 wedges.
Bake in the preheated oven for about 20 mins, or until light golden brown.
Serve warm with butter or cold with cream.