Side Pannel
Blueberry Scones
Ingredients List
- 3/4 c Blueberries, dried
- 1 3/4 c Flour, sifted
- 2 1/4 ts Baking powder
- 1 tb Sugar; plus a little more
- 1/2 ts Salt
- 1/4 c Butter
- 2 Egg
- 1/3 c Cream
Directions
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.
Contra Costa Times
per Shelley Rodgers
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.
Contra Costa Times
per Shelley Rodgers
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