wild blueberry scones

i woke up craving fresh bakes goods this morning and because the sun is out and the birds were chirping (and because i felt healthy and deserving after a light salad dinner last night),  i decided to indulge and bake home made blueberry scones for myself.  this recipe is from one of my all time favorite cookbooks - alice waters' the art of simple food and is amazingly quick and easy. you can add any dried fruit, zest or nuts instead of the dried wild blueberries i used and believe me, they tasted far better than my sub-par phone photo depicts! 


ingredients
2 cups whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup dried blueberries 
1 1/3 cups cream
2 tbsp butter, melted
2 tbsp raw sugar
directions
Preheat oven to 400 degrees.
In a large bowl, combine the first 5 ingredients.
Stir the cream into the dry ingredients until the dough just starts to come together. The dough will be sticky.
Turn the sticky dough out onto a floured surface and knead just enough to bring the dough together completely. Pat it into an 8-inch circle.
Cut the circle into 8 wedges and place the wedges 1 inch apart on a parchment lined baking sheet.
Brush the dough with the melted butter and sprinkle with the raw sugar.
Bake for approximately 17 minutes, until golden brown.