<http://schema.org/recipeInstructions>
" Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1\u20443 cup sugar, the baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries. In 2-cup glass measure, whisk 3&amp;amp;#8260;4 cup cream, eggs and extract until blended; slowly stir into dry ingredients just until a wet dough comes together. Divide in half. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 6 1&amp;amp;#8260;4-in. round, a scant 1 in. thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes. Heat oven to 375\u00B0F. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a30541/blueberry-dessert-scones-recipe-122380/>