{recipe} Ouma M's Tea Time Scones

One of my fondest memories growing up was our school breaks, spent with my grandparents on the farm, and later the beach house.  Every afternoon my ouma would prep tea time with the most delicious tea I have ever had, and some sort of tea time treat.  My all time favorite was her scones.  They are light and fluffy and super delicious - I can seriously eat the whole batch all by myself.
I love these memories, and the fact that my ouma was pretty much a ninja in the kitchen - she inspires me so much!  I love you ouma M <3

  OUMA'S TEA TIME SCONES:
* makes 12 scones

2 cups cup whole wheat flour (I use King Arthur white whole wheat flour)
2 tsp baking powder (make sure is it aluminium free)
1 tbsp raw sugar
pinch of Celtic sea salt
1 large egg
1 3/4 cups heavy cream
1 recipe of homemade whipped cream
butter and jam for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 400°F and grease the muffin pan cups with butter,.

In a large bowl, sift  the whole wheat flour, baking powder, salt, and sugar together.  In a separate smaller bowl whisk together 1 cup of heavy cream and the egg.

Make a well in the middle of the flour mixture and pour the egg mixture in.  Stir to combine.  Gently fold in the rest of the cream (3/4 cup) until fully incorporated.

Divide the batter (it will be thick), 2-3 tablespoons at a time, among the muffin cups (I find that a cookie scoop makes this task effortless.)

Bake the scone batter for about 10 minute, until the tops are golden brown, and a cake tester inserted into the middle comes out clean.  Let the scones cool in the muffin pan for 5 minutes.  Turn the scones over onto a wire cooling rack, and let cool completely.

Serve slathered in butter, jam, and homemade whipped cream.

Keep the blueberry muffins in an airtight container on the counter for 1-2 days.