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Treat yourself to something decadent: homemade blueberry scones
Scones filled with blueberry compote and cream
Ingredients
Instructions
To Serve: With a serrated knife, split the warm scones. Set the bottoms on individual serving plates. Divide the blueberry compote among the scones, allowing some to run off each scone onto the plate. Top the compote with a generous dollop of whipped cream. Cap the top half of the scone. Sprinkle the plate and the top of the scone with powdered sugar and serve.
Serves 8 to 10
Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.