Blueberry Scones

Blueberry Scones
4 c. flour
3 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2/3 c. butter
1 large egg, divided
1-1/2 c. half and half
1-1/2 c. blueberries, fresh or frozen

Preheat oven to 425 degrees.  Line two baking sheets with parchment.  In a large bowl, combine flour, sugar, baking powder, salt, and cream of tartar.  Cut butter into this mixture until it resembles coarse crumbs.  Separate egg, reserve white.  Mix egg yolk with half and half.  Add egg yolk/half and half mixture to dry ingredients and mix until a soft dough forms.  Turn dough out, knead dough 3 or 4 times.  Lastly, knead in blueberries.  Make a large ball of dough, and divide it into quarters.  With a rolling pin, roll each quarter section into a small circle.  Using a sharp knife, cut this circle into 6 triangular scones.  Place scones onto prepared baking sheet.  Brush with reserved egg white, sprinkle with granulated sugar, and bake 13 - 15 minutes, until done. Yield: 24 scones
Serve with Sweet Cream and Lemon Curd!