Blueberry Scones Recipe

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Blueberry Scones Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


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Blueberry Scones

 

Ingredients

3/4 cup blueberries, dried
1 3/4 cup flour, sifted
2 1/4 tsp baking powder
1 tbsp sugar, plus a little more
1/2 tsp salt
1/4 cup butter
2 egg
1/3 cup cream



 

Preparation

Place blueberries in a bowl with enough hot water to cover. Soak for
about 5 minutes. Preheat oven to 450 F. Drain blueberries. Mix
together flour, baking powder, 1 Tbsp sugar and salt in a bowl. Cut
in butter, using a pastry blender or two knives. Stir in blueberries.
In a separate bowl, beat eggs. Reserve 2 Tbsp and add remaining eggs
to dry ingredients. Pour in cream. Combine with a few swift strokes.
Place on a slightly floured board and pat or roll to a thickness of
3/4 inch. Cut with a knife into diamond shapes or into 2-inch rounds.
Brush with reserved egg and sprinkle with sugar. Bake for 15 minutes.

 

 

Servings: 16

 

 

 

 


 

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