Preheat the oven to 350 degrees F. and on low fan speed, if using a convection oven
By hand in a large bowl, blend the butter
pats with the flour, sugar, brown sugar
, salt and baking powder until the butter has been combined. Add the blueberries
, and mix well, being careful not to crush
all the berries.
In second bowl with a whisk
, blend the cream, half-and-half, and the egg
. Stir in the flour mixture and mix until the dough
comes together. This is our scone dough. Remove the scone dough from bowl and knead
on floured counter, rolling 5 to 6 times, ensuring not to over blend
; this will result in a tough dough. Divide the dough into 12 even triangular shape portions. Arrange on a cookie
sheet and bake until the tops are slightly browned, about 15 to 20 minutes. Remove from the oven and transfer the scones
to a serving platter.