Recipes Online: Blueberry Scones

Blueberry Scones

Blueberry Scones

2 1/4 ts baking powder;
2 egg;
1/2 ts salt;
1/3 c cream;
3/4 c blueberries, dried;
1/4 c butter;
1 3/4 c flour; sifted;
1 tb sugar; plus a little more.


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.

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