Scones

From Colorado Collage, this is a fabulous scone recipe. Really, the addition of cream cheese to any recipe can only improve it. This is the blueberry variation, but I also like to add chopped strawberries and a little vanilla extract and am going to try raspberries with almonds on top.

3 cups unbleached flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, chilled and cut into 1/2 inch pieces
4 ounces cream cheese, chilled
1 egg
1/2 cup plus 2 Tbsp buttermilk
1/2 cup frozen blueberries

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or use a baking stone. In a large bowl, combine flour, sugar, baking powder and salt. Add butter and cream cheese. Cut in with a pastry blender until mixture is sandy with pea sized lumps. Add egg and buttermilk and mix until dough forms a ball. Add blueberries and stir just to combine.
Turn dough out onto lightly floured surface. With hands, gently press into a square of 1/2 inch thickness. Cut scones into 2-inch squares. Place on prepared baking sheet.
Bake 10 minutes. Reduce oven temp to 375 and continue baking 15 minutes or until golden brown. Remove from oven and cool on baking sheet 10 minutes. Remove and cool on rack. Serve warm.